Red

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This red wine has a beautiful purple colour with deep violet hues. On the nose, there is a fruity promise of blackcurrant berries, tangy red berries and fresh citrus fruits. The palate is light and fruity, true to the nose and slightly tannic. The barrel adds spicy notes which are nicely blended. This 2015 vintage can be served as an aperitif, with grilled white meat or barbecue food.

Love Over Gold possesses a core of ripe and defined fruit with tannins that are coating and very long, it will age effortlessly over 20 to 25 years. The 2015 Love Over Gold was carefully hand picked on the 23 of March 2016. It was then diligently hand destemmed with only the very best berries selected. Ten percent whole bunch was included in the ferment with only perfect berries left on the rachis.

The destemmed fruit was transferred into a small open topped fermenter. Gentle pigeage was performed twice daily with the natural ferment progressing at a cool 24 degrees. Once ferment was complete and after 24 days, free run was drained to a 2 year old extra tight grained puncheon.

Winemaker Notes: Made from only 1 tonne of fruit, totally hand destemmed by us (a long day of labour over the sorting table). It goes into a 1 tonne fermenter, where we only foot stomp. Then only the free runs go into a Chassin Hogshead. 

Love Over Gold displays a deep black colour with a purple edge, the bouquet starts out quite tight, not showing a lot at first, then slowly deep and powerful dark fruits emerge, notes of cinnamon, moss, dark cherry, lavender with sautéed plums. The palate is loaded with purple to black fruits, it has an amazing persistence that rolls along effortlessly and with complete ease. Tension and drive is how we would best describe this wine. The tannin profile is deep and velvety, this wine holds a lovely richness with a weightless energy. This is a wine with a strong personality that will be rewarded with 20+ years in a good cellar. 600 bottles made. 

Handpicked early morning, the 23rd of March, “Dreams of Gold” comes from vines planted in 1997 and 2013. The wine has been made in a 4 tonne fermenter and stayed on skin for 18 days before being pressed in a small basket press.

Winemaker Notes: The latest addition to the Estate comes from the youngest blocks of the property planted in 2013 and is complemented with the 1997 shiraz. Handpicked for the first time in 2020, “Dreams of Gold” is a bright purple, vivid colour. It exhibits vibrant red fruits with minty eucalypt and winter greens on the nose. These aromatics pass through on the palate and complement the soft supple tannins. This is a perfect example of Eden Valley Shiraz, seductive and elegant with great balance and length. It’s surprisingly very approachable and the bottle doesn’t last long around the table. 8,400 bottles made.

Handpicked early morning, the 23rd of March, “Dreams of Gold” comes from vines planted in 1997 and 2013. The wine has been made in a 4 tonne fermenter and stayed on skin for 18 days before being pressed in a small basket press.

Winemaker Notes: The latest addition to the Estate comes from the youngest blocks of the property planted in 2013 and is complemented with the 1997 shiraz. Handpicked for the first time in 2020, “Dreams of Gold” is a bright purple, vivid colour. It exhibits vibrant red fruits with minty eucalypt and winter greens on the nose. These aromatics pass through on the palate and complement the soft supple tannins. This is a perfect example of Eden Valley Shiraz, seductive and elegant with great balance and length. It’s surprisingly very approachable and the bottle doesn’t last long around the table. 8,400 bottles made.

Winemaker Notes:  Made from vines planted in 1997, we wanted to showcase the cool climate of Eden Valley by fermenting and maturing this wine into a concrete fermenter. After nearly a year in concrete, we finish the maturation by putting the wine into oak for another few months. 

The Avenue to Gold 2017 displays a vibrant crimson colour. Aromas of fresh blackberry and juniper which evolve to pipe tobacco, dried sage and rosemary. The wine enters the palate with power and presence carrying liquored blackberry and coal dust flavour at first impression. It turns savoury slowly, delivering black peppercorns and umami notes which provide a lovely mouth watering finish.

This wine has a very complex finish which touches both on fruit and savoury details. Avenue to Gold’s fine tannins and acidity will bring pleasure in its youth and allow long cellaring. 3,000 bottles made. 

Winemaker Notes:  Made from vines planted in 1997, we wanted to showcase the cool climate of Eden Valley by fermenting and maturing this wine into a concrete fermenter. After nearly a year in concrete, we finish the maturation by putting the wine into oak for another few months. 

The Avenue to Gold 2017 displays a vibrant crimson colour. Aromas of fresh blackberry and juniper which evolve to pipe tobacco, dried sage and rosemary. The wine enters the palate with power and presence carrying liquored blackberry and coal dust flavour at first impression. It turns savoury slowly, delivering black peppercorns and umami notes which provide a lovely mouth watering finish.

This wine has a very complex finish which touches both on fruit and savoury details. Avenue to Gold’s fine tannins and acidity will bring pleasure in its youth and allow long cellaring. 3,000 bottles made. 

95-96 Points - Magdalena Sienkiewicz "Voluminous perfume filled with blackberries, mulberries and damson plums with a mix of sweet spices and black liquorice. There is a tinge of alcohol, indicative of a hot vintage but interestingly, there is also a delicate lift from fresh mint. Heady mix, certainly on the dark side of Shiraz. Nevertheless, the Small Batch Shiraz retains vigour and vibrancy as the flavours cascade on the palate echoing the exhuberant perfume. The texture is lush and savoury and the finish is super long. You get a lot of bang for your buck. Sampled without decanting, using Zalto Bordeaux glassware which brings out more savoury complexities I find."

96+ Points - Magdalena Sienkiewicz "It’s great to see Artisans venturing onto alternative varieties, which is no gimmick here as they know their craft. It includes a dash of Tempranillo (14%). The perfume exhibits the purest form of red and black cherries which dominate the nose in a most alluring way. A touch of violets and crushed minerals complement the bursting cherries. The palate follows suit although it displays a much more savoury tone than expected. A great touch of cooling minerals, dried herbs and a perfectly judged zip of acidity add a lift to the flavoursome, round structure. Those juicy cherries linger forever with a little black liquorice and minerals. Sampled without decanting and using Zalto Bordeaux glassware, which brings out more savoury complexities I find."

Beginning in 2017, The Grenache Project present each vintage six wines made by six winemakers from one Barossa vineyard in an experiment designed to explore the influence of winemaking on the terroir of a single Barossa Grenache vineyard. The Project has received acclaim from some of Australia’s most respected wine commentators, and each new release is eagerly anticipated.

The Project continues in 2020, exploring a 45 year old vineyard site at Light Pass to the east of the Barossa Valley floor, and welcoming a new winemaker – Craig Stansborough from Purple Hands. Craig together with Greg and Allison Hobbs, Pete Schell, Tim and John Duval, Simon Cowham and Corey Ryan, and Jason Schwarz make up the six winemakers who push the boundaries in the art of small batch Barossa wine.

A special mixed six pack of wines made by Peter Schell of Spinifex, John and Tim Duval of John Duval Wines, Jason Schwarz of Schwarz Wine Company, Greg and Allison Hobbs of Hobbs of Barossa, and Simon Cowham and Corey Ryan of Sons of Eden. The project also welcomed Phil Lehmann from Max and Me Wines as a special guest winemaker for last year’s project. The results are outstanding and a superb reflection of the 2019 vintage, considered to be another standout year for Barossa red wine. 

This wine is blended from barrels selected by the winemakers from each of their cellars. Each parcel of wine is selected for its rich and generous character, deep black fruit and spiced flavour, and smooth texture. The hallmarks of top-class Barossa Shiraz.

Fruit was sourced from vineyards across the northern and western sub-regions of Barossa Valley, including Moppa, Ebenezer, Greenock, Marananga, and Eden Valley.  A portion of the fruit was fermented whole bunch providing savoury texture, with the balance on skins for 8-10 days. The wines were aged in seasoned French and American hogsheads for approximately 12 months.

Antonio Galloni "The 2016 Pinot Noir (Sonoma Coast) is endowed with terrific depth in this vintage. Beautifully expressive and resonant, the 2016 offers notable richness in its succulent red cherry, plum and spice nuances. This open-knit, juicy Pinot will drink well with minimal cellaring. This is a fabulous appellation-level Pinot."

Winemaker "This appellation is widely described as “sprawling” as it encompasses half or more of the county. Our fruit comes from two of the coolest, most coastal parts of this appellation: the low coast, west of Sebastopol on the edge of the Petaluma Gap; and the high coast, the first or second ridge inland from the ocean farther to the north. These sites are united by the direct influence of the Pacific‘s cool, marine air, delaying ripening well into October."

Winemakers notes "Much like the 2016 Campbell Syrah, the aromas of the Peters are monumental. Violet, lavender, tar with added notes of green peppercorn and baking spices show off in the aromas. Here there is more precision and penetrating flavors. A wine with deep and intense flavors, it remains light on its feet thanks to this cool coastal site’s high acids and rounded tannins. Every year Peters Syrah reminds us of the purity and grandness of this site — and Syrah in general in coastal California."

94-96 Points - Antonio Galloni "Another stellar wine in this range, the 2018 Pinot Noir Comptche Ridge is fabulous. In this vintage, the Comptche Ridge is a bit richer and deeper than it has been, while avoiding some of the austerity this wine can show. Beguiling in its aromatics and finely sculpted, the 2018 is marvelously complex. There is plenty of tannin, and the acids are bright (as they are for all these wines), but the 2018 is deep and so multi-faceted. It will appeal most to readers who enjoy taut, structured reds."

94-97 Points - Antonio Galloni  "One of the stars in this range, the 2018 Syrah Campbell Ranch is exceptionally beautiful. Inky, unctuous, spice, lavender and menthol infuse the 2018 with tons of flavor complexity, but it is the wine's textural richness that stands out most. The 2018 is simply dazzling. That's all there is to it."

Winemaker "This is our other 2 acre Syrah site that we lease and farm near the Sonoma Coast in Annapolis. 100% Syrah here, and a sweet counterpoint to the Peters. Wafting spice infused black fruit and floral aromas are exceptionally gorgeous this year. There is a power and texture that makes each sip increasingly pleasing. The wine brims with brooding cool climate Syrah tastes and textures that makes putting off picking until mid October worthwhile for us. Drink over the next 15 years. 13.1% ABV."

Winemaker "With this Pinot, we look to create a food-friendly, nuanced wine that represents the unique character of the Anderson Valley. Somewhat remote from most of Northern California’s wine-growing districts, this valley shelters a surprisingly harmonious blend of the wild and the civilized: in one vista, one can see sheep ranches, redwood groves, apple orchards, and impenetrable oak scrub."

95 Points - James Halliday's Wine Companion "From the Zerk vineyard at Lyndoch. An almost ethereal bouquet, displaying aromas of raspberry, rose perfume and sweet vanillin spice. Rich and easy drinking (in a positive way) on first impression, there's depth and dimension to the flavour and texture which builds in the mouth and develops further as the wine breathes. High quality for now or later."

95 Points - James Halliday's Wine Companion "From the Zerk vineyard at Lyndoch. An almost ethereal bouquet, displaying aromas of raspberry, rose perfume and sweet vanillin spice. Rich and easy drinking (in a positive way) on first impression, there's depth and dimension to the flavour and texture which builds in the mouth and develops further as the wine breathes. High quality for now or later."

95 Points - James Halliday "Shiraz, aglianico and montepulciano, made and matured separately for 17 months prior to blending. All French oak, mostly older. The juicy plumminess of shiraz is evident, but the savoury red cherry character likely coming from its partners. More pertinent is that the blend has worked well, providing a seamless mouthfeel with length and depth of flavour."

Craig Stansborough “The Serata was really the main reason why I planted the two Italian varieties in the first place, to produce our version of a Super Tuscan. I always enjoyed the complexity of those wines and the idea that there were no boundaries. I had a hunch the natural acidity and the tannin would lend itself to blending with Shiraz and we have been so pleased with the results.. I just wish I could get in a time machine and see what they look like in ten years, I am pretty confident they will look bloody smart!

97 Points - Stuart McCloskey “A thrilling, single vineyard Shiraz which has been meticulously crafted by the skilled hands of Craig Stansborough. The site is around 260-280m above sea level with vines planted in 2000 and is own rooted, clones are heritage and 1654. The nose is heady and aromatically perfumed with intense black raspberry, crème de cassis, bramble and fennel seed. The warm earth notes keep it grounded (forgive the pun!) as do the cedar notes. Vanilla kicks in after many hours in the decanter (we decanted for 6). Read more...

97 Points - Stuart McCloskey “A thrilling, single vineyard Shiraz which has been meticulously crafted by the skilled hands of Craig Stansborough. The site is around 260-280m above sea level with vines planted in 2000 and is own rooted, clones are heritage and 1654. The nose is heady and aromatically perfumed with intense black raspberry, crème de cassis, bramble and fennel seed. The warm earth notes keep it grounded (forgive the pun!) as do the cedar notes. Vanilla kicks in after many hours in the decanter (we decanted for 6). Read more...