Sourced from two vineyards, the youngest 60 years of age, and then made without sulphur or fining agents. Designed to be enjoyed whilst young and fresh.Very fresh red to purple. Raspberry, cherry, earth and pomegranate. fruit characters flow on from the nose with a velvety mouthfeel, rounded and gentle tannin harmony and lovely savoury persistence. A great young-drinker.

Amelia and Trent Burge are the 6TH generation of a Barossa winemaking legacy. The two siblings, have named this collaborative range after a Burge family vineyard, where they spent many childhood years, affectionately calling it The Sandmine vineyard due to its location near a neighbouring sandmine. The old vineyards roots run deep into the soil giving them constant access to the underground water. The range includes a flagship wine for each of the duo, The Grenache favoured by Amelia for its rich black-currant, red and dark fruit flavours. This modern Barossa Grenache, from the familys 100 year old bush vines is a fruit driven style, with mouth filling richness and subtle tannins.

This Grenache was cultivated in the south of France, between Béziers and Perpignan, near the Mediterranean coast.The 20- to 50-year-old sloping vineyards are located on clay-silty soils coming from the old Aude river, and from the clay-limestone soils of the Minervois PGI area. Deep purple in color with vivid highlights. Intense nose of red fruits, notes of soft spices . The palate is rich, well-balanced, round withnotes of fresh fruits coulis such as raspberry, strawberry, blueberry. Notes of spices lend freshness to the wine.

A vivacious, fresh and fruity sparkling wine produced from grapes sourced in Charente, France and La Mancha, Spain. Fine bubbles and aromatic and flavoursome orchard fruit notes make this an ideal "entertainment" sparkler.

Mechanical harvesting. Low temperature pressing with gas inerting. Must fermented and short matured in temperature-controlled stainless steel vats on fine lees to preserve freshness and fruits aroma. Fruits dominate on the nose, with aromas of white and red fruits. Round in the mouth with lots of volume on the palate and a lovely freshness on the finish. Pair with seafood dishes; Octopus carpaccio with olive oil and lime, Anchovy and sardine pissaladière, Sea bream ceviche with pomegranate, Seafood soup with saffron.

Cold maceration depending on the quality of the grapes. Slow start of alcoholic fermentation with 2 to 3 times a day and then shedding. 3-week soft maceration at 22°C. Maturing in cement tank.

Traditional. Maceration before fermentation, fermentation during3 weeks. Ageing during 6 months in cementtanks.

Traditional vinification with perfect control oftemperatures forthe entire production.

Mechanical harvest. Vinified by pressing directly with a pneumaticpress, perfect control of temperatures between 16 and 18 Celsiusdegrees during fermentation, which lasts from 2 to 3 weeks. Finingfollowed by filtration. Ageing in stainless steel vats.