The rich and full-bodied Coppermine Road Cabernet Sauvignon, named after a neighbouring road, is based on "parent of the Reynell Clone" material, renowned for its low yield, violet blackcurrant aromas and naturally high acidity. This is a classic "best-of-vintage" Australian-style Cabernet Sauvignon, with a great reputation for aging. Typically it shows intense mulberry, violet, cedar aromas with rich cassis, plum, dark chocolate flavours, muscular tannins and underlying savoury oak. After vinification in headed-down open fermenters, fermentation is completed in barrel. 18 months maturation in new and old French oak follows. Older wines may show a touch of earthy, sage, mint characters.

Colour Rich deep burgundy Nose Rich varietal Cabernet notes- black currant, cigar box, earthy dark fruits, tar and spice Palate Plenty of power on the palate, lovely chewy tannin line through the core of the wine. A delicious blackberry jam note melded with anise and an earthy intensity. Delicious with your lamb roast!

Sourced from the Blewitt Springs sub-region of McLaren Vale which is the coolest part. Alex uses a small percentage of oak to add extra interest and texture to this wine.Pale lemon with green freshness. White peach, lemon, apple and tonic water aromas. Shows good balance of citrus and stonefruit with driving grapefruit acidity, white melon texture and mouthfeel and a long minerally finish. Juicy and savoury.

Our Fiano is a modern Australian interpretation of this delicious Italian grape variety. Aromas of honeydew and white peach with hints of citrus blossom and kaffir lime. On the palate we taste an array of complex fruits from white peach and semi dried white nectarine, to white saffron pear and citrus with classic creamy texture that is Fiano. The wine finishes refreshingly dry and crisp. A great partner with salads, seafood, light poultry and a refreshing drink on its own.

Clean, crisp and dry but much more textural than the standard Fiano. A great example of careful skin contact displaying lemon pith and complex white tannins.

The Fiano comes from two vineyards in McLaren Vale grown by Ben Lacey. One in the Tatachilla sub region of southern McLaren Vale. Only a few kilometres from the sea and almost at sea level, it is a cool maritime influenced area of the Vale. Sandy loam over a shattered limestone base, scattered with ironstone fragments. This parcel was fermented in stainless steel, using a combination of natural and mixed culture yeasts. The second vineyard is in the Northern and high-altitude region of Seaview in McLaren Vale, with thin red loam over a solid limestone geology. The grapes were harvested with a selective harvester and tipped straight into an open fermenters as whole berries. Fermentation was allowed to occur naturally and then later over seeded with aromatic yeast. The ferment was allowed to tick away slowly for approx. 3 weeks. The final blend was 60% cold tank ferment, 40% full skin contact for three weeks.