• Our first fully certified wine with a brand new label to celebrate! We have been making an off dry Riesling from our Barossa fruit for a number of years now. So much of this wine is about mouth feel, the balance between the fuller Riesling characters and the rounding sensation of the residual sugar. The lime and tropical flavours of this wine pair beautifully with fragrant, spicy dishes

    Colour: Water white with golden and green hints Aroma: Rich lime and tropical fruit with some musky, spicy notes Palate: Mouth filling sweet lime cordial and lemon citrus balanced with clean acid finish Summary: This Riesling goes well with most shellfish dishes, also delicious with spicy Asian influenced foods

    Region: Barossa South Australia Variety: 100% Riesling Sulphites: 59ppm Alcohol / Vol: 11.5% Production: 75 cases

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    Lower yields this year have given us a particularly intense wine, showing Nashi pear in keeping with the chalky texture as well as the traditional lime and lemon citrus will age very well but quite special as a young wine. Riesling winemaking is very much a wham bam thankyou mam business; the opportunity for winemaking influence is minimal. This is probably why I like it so much, fruit quality is all. Colour: Water white with some pale gold hints, colour deepening with age. Aroma: Nose of lime and lemon sherbet, developing honeyed toast notes with age. Palate: Lime and lemon juice notes, some nice talcy, minerally characters with a lingering acid finish. Summary: This Riesling goes well with most seafood dishes, also delicious with Oysters, Yabbies or Grilled Whiting Region: 100% Eden Valley, South Australia Variety: 100% Riesling Sulphites: 107ppm Alcohol / Vol: 11% Production: 222 cases
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    With the release of our 3rd vintage of this wine I really feel like I am achieving what I want to see from this style. An opportunity to celebrate the diversity of Ken's vineyard in a way that he and his contempories could scarcely imagine while staying true to the roots of winemaking. Tasting the range of orange wines at Rootstock was a seminal moment for me similar to my first experience of wild yeast fermentation back in 2002.  Our place is probably the last to have plantings of Pedro, Semillon and Riesling in the whole Barossa, the majority of these vines saw out the first world war and were too old for call up so this wine gives them a reason for being and a reinvention. Our friend Grant Dickson at Fermentasian describes this wine as layering 101 and compares it (favourably) to Terroir al Limit, I can only commend his superior wine knowledge.

    Colour: Deep golden orange, a fair bit cloudy. Aroma: Citrus peel and spice blend with baser notes of oatmeal and brown rice. Palate: Full and dry, grainy tannin make this the red drinkers white, multi layered, rewards time in the glass. Summary: Orange wine lite? Bridges the gap between something like an oaky chardonnay and the more confronting skin contact whites out there.

    Region: 100% Barossa Valley, South Australia Variety: Semillon 46%, Pedro Ximenes 41%, Riesling 10.5%, Roussane 2%, Muscat 0.5% Minimal sulphites 53ppm Alcohol / Vol: 12%

  • Why? Because we can.... Following on from the success of Tangerine Dream I have become quite interested in the concept of fuller bodied whites. This represents a more traditional approach, whole bunch basket pressed and straight to barrel for fermentation and maturation on gross lees. Because we picked later for riper spectrum flavours it is the Roussane that gives the freshness and acidity while the Riesling plays a juicier, fruitier role. Colour: Yellow/gold, unfined or filtered. Aroma: Honeysuckle, tropical fruit, grapefruit pith, medicinal eucalypt lollies, lots going on. Palate: Fresh and juicy up front leading to quite a broad midpalate with the furniture showing up on the back to add length. Summary: A robust wine like this needs something that can match it in palate weight, butter chicken perhaps. Region: 100% Barossa Valley, South Australia Variety:  60% Riesling, 40%Roussanne Alcohol / Vol: 13.7% Production: 60 cases
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    This pale dry rose is made from cinsault, grenache and mataro from our Vine Vale vineyard in the Barossa Valley . The grapes were foot stomped into the bins while hand harvesting, left on skins overnight then drained to tank for wild yeast fermentation and spontanous malo. Bottling with lees and without stabilisation gives a generous mid to back palate. The wine is slightly cloudy and may throw a little tartrate crystal but this will not affect the flavour. Vegan friendly

    Colour: Strawberry blonde, a little cloudy. Aroma: Strawberries, cream, cranberries and rosehip Palate: Creamy mouthfeel, full palate, finishing dry Summary: A delicious savoury dry rose, great food wine, and a delight to drink summer or winter

    Region: 100% Barossa Valley, South Australia Variety: 50% Cinsault  25% Grenache 25% mataro Minimal sulphites 27ppm Alcohol / Vol: 12.7%

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    A further extension into the fresh young red space from our Joven starting point, Pimpernel takes us where angels fear to tread. Propagated from our old vine Trousseau vines the young vines gave us their very first crop. Suzi especially wanted to explore a whole bunch fermented reductive style and Trousseau is the perfect vehicle. Just a minimal SO2 add and bottled en casa this is natural wine in anyone’s language. Previously we have used the old vine Trousseau/Bastardo in our Joven blend and I have seen it as dark fruits, Mulberry, Blackberry but in this wine it seems to me more red fruited and rhubarby, nice herbal from the whole bunch and fitting the brief of what good pinot can do in cooler climes. Vegan friendly Colour: Cherry red and murky. Aroma: Rhubarb, herbal, cranberry, earth. Palate: Light and bright, some nice stalky tannin. Summary: Banging right now, why waste any time? Region: 100% Barossa Valley, South Australia Variety: 100% Trousseau Minimal sulphites: 20ppm Alcohol / Vol: 13%
  • I spent a fantastic year living in Spain in my youth and the chance to try my own interpretation of this classic style gives me a thrill. We picked the Tempranillo quite early to capture some sour red cherry/ cranberry characters which in my mind are the perfect foil for some lovely old bush vine Garnacha.  Monastrell,  Bastardo and Tinta Amerilla fill out the back palate but the main focus of this wine is juicy red fruits and bright flavours. Barossa Pinot in a way this is a great food wine for matching with todays fresh flavours, like a red wine with your chicken/fish? This is it, paella is a natural combo. Soft tannin structures mean on a warm day you can take it out of the wine rack and pop it in an ice bucket while you drink it, ahh lovely. Vegan friendly. Read the latest review from James Halliday Colour: Bright crimson magenta Aroma: Meat, spice, red fruits, fresh, fresh, fresh Palate: Lots going on, I like the frission of sweet Grenache vs. sour Tempranillo, clean fruits and then there is that lovely flood your gums textural element that rounds everything out. Summary: If you have ever been in  the middle of the joyous riot that erupts when Barca has beaten Real Madrid or sat and laughed at a bunch of yobbos elbowing each other out of the way running down a fenced street without a bull in sight you will understand what this wine is all about. Region: 100% Barossa Valley, South Australia Variety: 45% Tempranillo, 40% Garnacha, 8% Monastrell, 5% Bastardo 2% Tinta Amerilia Minimal sulphites 59ppm Alcohol / Vol: 13%
  • A further extension into the fresh young red space from our Joven starting point, Stella takes us to a whole new level. As our Cinsault plantings bear fruit it is a pleasure to be exploring the potential of this variety to counter the effects of climate change. Blending with some lovely whole bunch fermented Shiraz has brought a roundness and darker fruit aspect without diminishing the vibrancy of the wine. There is a buzz around the concept of juicyness or wine that makes you salavate that is so very now and represents the current contribution to the wine lexicon that thsi wine fully capsulates. Vegan friendly

    Colour: Blue purple mid weight. Aroma: Cranberries, blueberries with a woody herb background. Palate: Skips across the palate like a game of hopscotch, juicy, makes me salavate. Summary: The white wine drinkers red, light, bright and fresh as a new day.

    Region: 100% Barossa Valley, South Australia Variety: 60% Cinsault  40% Shiraz Minimal sulphites 40ppm Alcohol / Vol: 12%

  • Barossa Valley Biodynamic Grenache 70%, Mataro 20%, shiraz 10%,  14.5% alc minimal sulphites; 19ppm SO2,  vegan friendly   Of all of the styles we produce this wine is in my mind the hero. Inspired by the diverse wines of the Rhone and born of the same lineage that brought these varieties to Terra Australis.  Anticipating that  you will see in this blend the lightness, depth and poise that I hope will come to be recognized as typical of biodynamic practise. Named in honour of Ken Schliebs’ intractable will to resist the winds of change, we just wouldn’t have the diversity and age of vineyard if he hadn’t. Estate grown does make a difference.Made from fruit sourced from our Vine Vale block in the Barossa Valley. This traditional blend is well suited to our style of winemaking. 2015 vintage a GMS, Alll fruit picked separately, wild yeast ferment then matured in old oak.
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    After giving us a fair hammering for a few years the weather gods showed they can be nice when it suits them in 2010 making it for my money the vintage of the decade. Eden Valley being that bit more marginal shows the vagaries of the vintage on its shirtsleeve but in a year like this one, wow! I find it hard not to get excited by this wonderful combination of red and black forest fruits nestled in a bed of slightly grippy tannin. Fruit, structure, depth and complexity what more can you ask for? Colour: Dark crimson, magenta Aroma: Red and black fruits, mocha, cassis and dried herbs Palate: Fresh fruits balanced with subtle dry tannins, herbal savoury finish Summary: This wine will go well with one of our fat lambs spit roasted Region: 100% Eden Valley South Australia Variety: 100% Cabernet Sauvignon Alcohol / Vol: 14.5% Production: 136 cases
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    Made from fruit sourced from the Vine Vale subregion of the Barossa Valley. This wine reflects the characters of the Solodized Solodnetz soil series in which it was grown. An elegant, spicy nose with developed, ripe, juniper berry characters and firm grainy tannins in the mouth. Very much a food orientated style, maturation in seasoned oak has integrated flavours without overpowering them. Vegan friendly wine. Colour: Deep garnet, magenta. Aroma: Dark plums, Cigar box and Cinnamon bark Palate: Initial fruit sweetness balanced by grainy tannins and fresh acidity Summary: We love it with osso bucco and celeriac mash Region: 100% Barossa Valley, South Australia Variety: 100% Shiraz Alcohol / Vol: 15%
  • When we first bought Ken’s garden I walked around with him to get introduced and he told me these vines were Carignan, this lead to a long and convoluted story with more surprises, ups and downs than your average Wilbur Smith novel. Suffice to say we still aren’t sure what to call these vines so they remain anonymous but whatever they are there is a place for them in my heart. Very old vines, miniscule yield, micro production. Colour: Deep black, purple, seems to suck in the light. Aroma: Tar and flesh, wood and spice. Palate: Big, long and savoury. Blocky tannins are built for the long haul. Summary: As we evolve and grow it is wines like these that take us to places we haven’t been before. Our success will be measured to the extent we take others along for the ride. Region: 100% Barossa Valley, South Australia Variety: Field Blend Mataro?, carignan? bon vedro? Alcohol / Vol: 14% Production: 60 cases
  • Hand picked from our old shiraz vines at vinevale. Wild yeast ferment, aged in new french oak for 2 years then matured in bottle for 3 years before release. Colour: P Aroma: L Palate: F Summary: . Subregion: Vine Vale Variety: 100% Shiraz Alcohol / Vol: 14.5 Production: 36 cases