Thorn-Clarke TERRA BAROSSA Pinot Gris Barossa Valley

Comments Ripe Berries, whiffs of raspberrries and blackcurrant (12 x 75 cl)

Lifted cedar, berry fruits and spice on the nose, are complemented on the palate by soft tannins and excellent length. Given time in the bottle this wine will develop into a wine of class and exceptional character. Drinking well now but will respond to 3-5 years cellaring. (12 x 75 cl)

Comments Upfront, ripe juicy raspberries, cherries and tobacco leaf. Soft, round tannins and a delicious lingering finish with hints of oak. A very rewarding wine at this level. Winemaking Crushed and de-stemmed into closed fermenters. Inoulated 1 day after crushing. Maximum fermentation temperature 32ºC. Pumped over 2 x per day, incorporating oxygen. Pressed using a membrane press. Pressings kept separate from free run and then fined and re-blended back to the free run. Inoculated for malolactic fermentation (12 x 75 cl)

Comments This vineyard is located at Mt Crawford , one of South Australia's consistently coolest grapegrowing sites. Citrus, lime, sweet melon fruit, with hints of new French oak combine with a creamy lingering finish to create a fine example of this great variety. Inhibiting malolactic fermentation has preserved crisp natural acids which highlight the varietal fruit of this wine. Winemaking Crushed and de-stemmed then pressed using a membrane press. Pressings kept separate from free run then fined and re-blended back to the free run. Fermented using French yeast at 12 (12 x 75 cl)

Comments A great example of Mount Crawford Riesling . Citrus, lime and orange blossom combine with a crisp racy acidity to create a fine example of a great variety. A moderate residual sugar balances well with natural acids to round off the palate. Winemaking Crushed and de-stemmed then pressed. Free run and pressings kept separate. Pressings were fined then re incorporated back to the free run. The juice was settled for 3 days then racked and inoculated for alcoholic fermentation, using yeast of French origin. Fermentation temperature 12ºC (12 x 75 cl)

Fruit sourced from a single vineyard in the cool Eden Valley is used in this unusual white. Full-flavoured and aromatic with a rich fruit character but finishing clean and zesty. (12 x 75 cl)

Comments Power with Glory. This wine is strictly an individual barrel selection. Only the very best barrels were used in this blend. William Randell Shiraz has all the power you would expect from a Barossa Valley Shiraz while retaining the finesse and complexity of a world-class wine. Classic ripe red berries without overripe jamminess. Rich round soft tannins, ripe blackcurrants wrapped in layers of coffee, chocolate and vanilla add to the wine's complexity, leaving an unforgettable and lingering finish on the palate. Winemaking Crushed and de-stemmed into closed fermenters. Maximum fermentation temperature 29ºC (6 x 75 cl)

Comments A complex wine with violets, dry rose petals and some leafy Cabernet characters, with hints of dark Morello cherries on the nose. The blending of these four varietals gives complexity and great depth. Abundant, yet soft tannins create a harmonious synergy with French and American oak. Winemaking Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing with yeast of French origin. Maximum fermentation temperature 25ºC (12 x 75 cl)

Comments Ripe plum and dried palm dates showing typical characters of the dark rich Barossa soils. Hints of new oak integrated and rounded with vanilla and chocolate, create a long warm rewarding finish creating a kaleidoscope of flavours. Its richness has to be tasted to be believed. Winemaking Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing. Maximum fermentation temperature 30ºC. Pumped over 2 x per day, incoporating oxygen. Rack and return every second day. Pressed using a membrane press. Pressings kept from free run, then fined and re-blended back to the free run. The wine was then inocluated for malolactic fermentation. (12 x 75 cl)