FROM THE BARREL
2018 SAUVIGNON BLANc (‘Soh- VIN-yohn BlonK’)
Berrigan Wines, Mt Benson, Robe
Sauvignon Blanc as a grape variety is known throughout the world for its distinctive aromas, fresh flavours and crisp acidity, and we believe that the Berrigan Sauvignon Blanc is one of the best examples in Australia.
Much of the varietal character in Sauvignon Blanc comes from its skins and this is why they chose to hold the juice from crushed Sauvignon grapes in contact with its skins for approximately 28 hours at just 4C after harvest.
The goal here is to transfer as much of that flavour as possible from the skins into the juice and the resulting wine. 28 hours of skin contact is well above industry standard and is difficult to do but it’s a big reason why this wine has so much varietal character.
fermentation was completed in stainless steel vats, no oak required, and was held at a relatively cold 10-11C so as to slow the rate of fermentation and prevent the loss of those beautiful fresh, fruit flavours.On the palate, tropical fruits, white peach, pear, capsicum & hint of jalapeño pepper. Perfectly balanced from start to finish
Winemaker: Dan Berrigan
2017 Pinot Grigio (‘Pee-noh Gree-she-oh’)
sabella Vineyards, Mclaren Vale
Pinot Grigio is a light-bodied elegant wine which provides a fresh perspective to the white wine enthusiast.
The acidity is bright but well-balanced, almost silk-like. Nicely balanced with layers of minerals and light, fresh herbs the wine is mesmerising with a slight blush to distinguish the variety. Great with seafood
THE GRIGIO STYLE IS ACHIEVED BY HARVESTING THE GRAPES RELATIVELY EARLY, IN AN ATTEMPT TO RETAIN AS MUCH FRESH ACIDITY AS POSSIBLE; THE VARIETY IS NATURALLY QUITE LOW IN ACIDITY.
THIS WINE IS AN ELEGANT FRUIT DRIVEN DRY WINE STYLE WITH A MEDIUM BODIED MOUTH FEEL AND BALANCED TEXTURE. FULL OF FLAVOUR, WITH HINT OF NASHI PEAR AND A LYCHEE GINGERY SWEETNESS
Winemaker: Michael Petrucci
2018 Riesling (‘Rees-Ling’)
Stonebridge Wines, Clare Valley
Originating from Germany, Riesling is one of the world’s fastest growing varieties and is grown almost everywhere. Riesling is an aromatic grape variety, with flowery aromas and high acidity, making it one of the most versatile and food friendly white wines available.
Our 2018 Clare Valley Riesling holds Aromas of Jasmine, lemongrass & stone fruit. Fresh palate with lime, ginger & grapefruit flavours. A Typical Clare Valley Riesling.
Winemaker: Clare Meaney
2018 fiano (‘Fee-ahn-oh’)
Main & Cherry, Adelaide Hills
Main & Cherry is a boutique family owned vineyard & winery in the picturesque Adelaide Hills. These grapes are sourced from their vineyards in Kersbrook, the warmer northern part of the Adelaide Hills. This climate assists in ripening the thick skins of Fiano, as well as supplying cool nights to retain acid. 3 months on lees, in neutral oak.
Along with the signature oily mouthfeel, this gives the wine a beautiful texture. Aromatics are bright stone fruits, with apricot and lemon zest. Washed away with a beautiful minerally finish with crisp acidity.
Winemaker: Mike Sexton
2018 Malbec (‘Mah-al-Bec’)
Small change wines, Langhorne Creek
Langhorne Creek Malbec from the Reparian Vineyard planted 1999. Potts Clone - original Bleasdale Malbec. Grown on the south side of the Bremer River in deep clay loam soils on Schwartzman. Clay gives richness, loam allows vines to drink readily.
Crushed, bag pressed with free run juice sent to tank for settling then racked to barrel for fermentation. Vegan friendly. No acid adds, minimal sulphur used.
Winemaker: Rhys Howlett
2017 Pinot Meunier (‘Pee-NOH’ Moon-YEAH’)
Main & Cherry, Adelaide Hills, Piccadilly
Pinot Meunier is a light dry red wine is very similar to Pinot Noir, with a few notable exceptions. It has a slightly lighter colour and is a little bit higher acid, but still maintains similar sugar and alcohol content. The first Meunier in Australia was planted in 1867, by Best’s in Great Western. Since then it has travelled from Victoria to the Barossa (Charles Melton's Rosé), Adelaide Hills and Tasmania.
Main & Cherry sourced this fruit from the Virgara vineyard in Uraidla, located in the sub-region of Piccadilly in the Adelaide Hills; one of the truly cooler sub-climates of the Hills. Displaying vibrant characters of red fruits; sour cherry, cranberry and mulberry, with notes of tobacco leaf. Aged for 6 months in seasoned French oak. The linear acid structure of this wine is well suited to be consumed with food, we suggest our charcurterie platter or Beef skewers.
Winemaker: Mike Sexton
2017 SANGIOVESE (‘san-joh -VAY-zeh’)
Stonebridge, Clare Valley
Sangiovese is a very versatile grape, with the ability to produce tannic, age-worthy wine, this medium bodied, Sangiovese is pretty with floral notes, hint of cherry, white pepper & well balanced & vibrant on the palate. Makes for a very easy drinking wine with or without food.Aromas of wild berries and button mushrooms can be found in out 2017 Clare valley sangiovese. A medium bodied wine with flavours on the palate of tamarillo and nutmeg.
A perfect pair with sobrasada, olives & formè de ambert blue cheese
Winemaker: Clare Meaney
2017 Malbec (‘MAH-al-Bec’)
Stonebridge Wines, Clare Valley, Spring Farm Rd
Malbec has a spiritual home in South Australia as it "was the first dry red variety ever planted in Langhorne Creek by The Potts Family of Bleasdale in the late 1800s". This Malbec is grown from cuttings from Bleasdale vines. Expect to find floral notes of violets and rose petals, with underlying dark fruit characters plum, hints of mocha, spice and developing tannins
Match with chorizo & haloumi, beef skewers or Bellavitano espresso hard cheese.
Winemaker: Clare Meaney
2017 GRENACHE (‘Gr-ee-NASH’)
APHELION WINES , Mclaren Vale, Blewitt Springs
A wine that jumps out of the glass, vibrant, Bright juicy red berry characteristics dance through the palate and soft tannins provide a good structure and mouthfeel. The NB Grenache is a light bodied wine that works very well in an aperitivo setting. All hand-picked fruit from 40 year old bush vines growing in sandy soil in Blewitt Springs.
Fruit was de-stemmed with whole berries remaining intact and fermented to dryness. Free run juice and light pressings was then transferred from the ferment to two neutral French oak puncheons, unfiltered & left maturing until we pick it up in May. Goes well with Life in general.
Winemaker: ROB Mack 2017 young gun of wine ‘Best new act’ winner
2017 Shiraz (‘Shee-Raz’)
Curator Wines Co, Marananga/ Vine Vale
Shiraz is Australia’s number one grape variety. Known as ‘Syrah’ in the rest of the world, this is a very adaptable grape, which demonstrates a number of different styles, depending on where it’s grown.
Blend of Marananga (6yo vines) and Vine Vale (40yo vines) Shiraz, fermented separately for 7 days but blended together after pressing to finish Malolactic fermentation as a whole wine. Transferred to seasoned 2yo USA barrels once malo dry. Kept in this oak for 14-16months, with only one racking during this time.
Very dark and broody wine, well integrated & balanced USA oak. Quite juicy with solid dark fruit structure. Quality tannins on a long smooth finish.
Blackberry, stewed cherry, dark plumb, touch of toffee, cedar some dark chocolate on the finish.
Winemaker: Tom Whyte
2016 Cabernet Sauvignon (‘Cab-bear-NEH Sohv-IN-yohn’)
WHISTLER WINES, Barossa
This fruit is grown on vineyards around the Cellar Door at Whistler and sits on a South-East facing slope with lots of broken quarts and deep loam. The fruit is shaded from the heat in the summer afternoons, which slows down the ripening and improves flavour development. The wine was basket pressed to seasoned American Oak and sat in oak for 24 months.
Barossa Cabernet is really under-rated, some of the best wines ever made in the Barossa are Shiraz Cabernet blends, the Cabernet is used to build structure, and give the wine longevity. This wine has the softness and full fruit flavour of the Barossa, with dark, brooding characters and softer tannins than you might expect from Cabernet. Whistler wines have used organic practices since August 2013, this wine is vegan (no fining agents were used in the making of this wine).
WINEMAKER: JOSH PFIEFER
Fortified Tokay/Muscat Blend
Seppeltsfield, Barossa Valley
Fortified wines are wines that have simply had a spirit added to them (usually brandy). Many different types of fortified have been developed, including Port, Sherry, Madiera, Marsala & Vermouth. Created by the English, the original reason for fortifying wines was for preservation during transport.
We have created our own exclusive fortified blend specifically for Cantina. It was selected from various fortifieds on offer at Seppeltsfield Wines in the Barossa Valley, which boasts the longest unbroken lineage of fortified wines in the world, dating back to 1878. This blend contains 75% Tokay (5-10 years old) and 25% Muscat (20+ years old). The resulting wine has a great balance of freshness, aromatics and citrus (from the Tokay) and depth, concentration and raisins from the Muscat.
Fortified Pinot Grigio
Stonebridge, Clare Valley
An aged fortified which holds aromas of caramel and honey, as well as blanched orange. Creating a rich, yet elegant, palate as it reveals spice, orange blossom and crème brûlèe flavours.
Winemaker: Angela Meaney