REDby CAROLINE DUNN
Every seasonal variation, every sod of soil, every ray of sunshine, every drop of rain and every winemaking decision is etched into a wine’s very nature. Every wine has its own unique and mesmerising story to tell.
These are Barossa Valley reds that shout the spirit and character of the region, yet also carry my characteristic winemaking stamp. Wines that have plenty of bright Barossa fruit, reigned in with the restrained use of oak, and given a touch of finesse with silky textures and elegant style.
They are wines you can drink now, or put away for a few years. Wines you can drink with a meal, or wines you can drink on their own. But above all, these wines are made for enjoyment. Mine in making them and, with a bit of luck, yours in drinking them.
As we head towards harvest, our winemaking focus is acutely attuned to what’s taking place in the vineyards. We’re seeking our Holy Grail.
The elusive phenomenon of perfect ripeness. There is no single indicator of ripeness, but rather a whole gamut of processes taking place in the highly complex, living, breathing organism that is a grapevine. All of which contribute to the overall ripeness and quality of the fruit. Deciding when the fruit is ready to pick is possibly the single most important (and sometimes the toughest) decision we make all year.
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Angaston | SA | 5353
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God made only water, but (wo)man made wine.
with apologies to VICTOR HUGO