Saint Clar Vineyard. Grown by Jon O'Connell. 100% Carbonic Maceration Sealed for 21 days Wild fermented Pressed into 1st and 2nd fill French oak Natural sediment may occur Vegan Friendly.

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Inspired by young, unwooded, and fresh Italian table wines, we have created a multi-varietal blend that is ideal to drink right away. An inviting deep scarlet hue in the glass, the aromas remarkably showcase all 4 varieties, all wafting up for your attention. These fruit notes then morph into more serious tones of clove, anise, and wet earth. Fresh picked cherry juice cascades over the palate, underpinned with the vineyard’s hallmark ironstone minerality and a bracing, fresh acidity that lingers long. Vino Novello

Another very attractive release from the hugely dynamic Zonte's Footstep. An Adelaide Hills Shiraz with TWO Double Golds "...offering excellent drinking. 92pts” (Sam Kim, Wine Orbit). He adds that it is: “Sweetly fruited with complexity, the wine exhibits aromas of black and blueberry, star anise, floral notes, and hazelnut on the nose. The palate is equally satisfying with a plump mouthfeel backed by fleshy texture and supple tannins, offering excellent drinking. 92pts” (Sam Kim, Wine Orbit).

Red cherries and strawberries along with notes of undergrowth and preserved lemon. Bright and juicy red fruit characters with a savoury back half of earth, leather and subtle dried herbs. The palate is of medium weight with graceful, fine tannins that lend it a plush quality throughout. Grapes were handpicked, keeping individual clones separate in small open fermenters. Some whole bunch fruit was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each clonal parcel was basket pressed and filled to seasoned French oak barrels with full solids. All barrels were kept on lees to build palate, body and complexity. They were racked and blended just prior to bottling. Stephen Georges three hectare, dry-grown, Ashton Hills vineyard lies in the Piccadilly Valley sub region of the Adelaide Hills on a ridge just below the summit of Mount Lofty. Planted in 1982, its a quality site that, thanks to the humility and integrity of its gifted farmer, has been the source of some of South Australias most intriguing cool-climate wines, and certainly its most authentic and fascinating Pinot Noir. You dont need to spend much time in the Piccadilly Valley to realise why this area was granted sub-regional statusit is totally different to the rest of the Hills. In short, its much colder and wetter. Georges Estate vineyard lies at 570 metres above sea level and the vines shudder through some of the coolest vintage conditions in the country. Meanwhile, rainfall is a whopping 1200mm a year, well over double that of the Barossa. Whether its the lifted perfumes, elegant structure and Alpine freshness of the Pinot Noirs or the icy purity of the Riesling, Piccadilly Valleys bona-fide cool-climate imprint is never far away. A healthy portion of old-vines and the vineyards south-facing aspect afford George the luxury of late harvesting that plays a significant role in the personality of these wines. Terroir is one thing, how its worked is another, and Stephen George clearly has an intuitive touch and the drive to continually evolve. Most recently this evolution has resulted in George grubbing out all varieties except for Pinot Noir, and a little bit of Riesling, focusing his Pinot Noir on four specific clones selected from a line-up of 25 that he had tested. The Ashton Hills winery is incredibly basic, with an earth floor and next to no equipment whatsoever. The Pinot fruit is destemmed via a small, customised, gentle destemmer that keeps as many whole berries as possible. The fruit is then basket pressed, and the wine is made without any sulphur additions until bottling. Some whole bunches are included, and the percentage varies according to the style of the vintage. The red wines are mostly raised in aged, neutral French hogshead barrels. Having already cemented his living-legend status amongst his peers and compiled a storied CV that includes his role at Wendouree (since the 1980s) and twenty five vintages at the helm of Ashton Hills, you could forgive this reclusive winemaker for taking his foot off the gas. Not a bit of it. Stephen George is in fact making the best wines of his career.

This is the 7th release of this flagship wine sourced exclusively from vines that used to feed Eileen Hardy Shiraz. This nose exhibits white pepper and spice, the palate is full bodied with layers of black and blue fruits finishing with firm yet fine tannins that will see this wine cellar well into the 2030s. One for cellar or decant now for an hour before serving.