This wine is named after our little girl Alice (6 year), who loves to sing songs she has made up. Like this wine, they are beautiful in their purity and make you smile. When she is old enough, this will be our song to her.
Just 40 minutes south of our Coonawarra vineyards are our Mount Gambier vineyards. Mount Gambier is the coolest region in mainland Australia and has perfect conditions for creating excellent Riesling. Razor-sharp flint rocks rise from the thin soils under vines, and the pure underground water flows from the famous Blue Lake.
This vintage is fresh, crisp, lean with some lovely minerality and lemon/citrus characters.
Food match: Vietnamese prawn and glass noodle salad.
Our 2013 vintage was awarded:
Cool growing conditions, rocky mineraly soils, and low-yielding vines have helped create a complex bouquet awash with true Pinot characters. It has hints of vanilla and fresh tobacco over spicy cherry notes.
Mount Gambier is the perfect spot to create really good Pinot. The temperatures between Mount Gambier and the most famous French Pinot Noir region – Burgundy are extremely similar. If you add all the temperatures of the growing season together (minus 10 degree base temp), it gives you the Biological Effective Degree Days (BEDD). For 1st Cru Areas of Burgundy, the BEDD is 1242 and 1245 for Mt Gambier.
Named after the Cape Banks Lighthouse, which is only 30mins drive from our vineyards, near Carpenter Rocks on South Australia’s rugged South East coastline.
“There is a buzz around pinot grown in Mount Gambier and there’s a good reason for it. Cool growing conditions, rocky, minerally soil, and low-yielding vines contribute to the hints of vanilla and fresh tobacco over spicy cheery notes. This is a more-ish tribute to the local landscape and begs for foggy evenings, an armchair and plenty of time to waste.” 4 Stars, Katie Spain, Wine Writer Adelaide Advertiser 2019
EASTER FLASH SALE: Limited Stock / only 32 dozen left!
Region: 100% Coonawarra | Single vineyard
Ambriel is the angel of communication and guides us to truth and clarity.
No expense has been spared to make the best wine possible: these grapes were grown with only organic additions in the vineyard (for the past ten years), and minimal intervention, with only 4 organic sprays for the season.
A tiny 1 tonne per acre was grown, and aged in 100% new fine grain French Grand Reserve Hogshead (300 litre) barrels for 26 months.
A dense, deep mocha and blackberry wine, with velvety tannins. The colour is still a deep red with purple hues, so will hold colour well for the next 20 years.
James Halliday - Tasting notes
“Estate-grown, matured in French oak (some obviously new) for 26 months, custom made, strongly branded bottles. Deeply coloured, the flavours range through cassis, choc mint and strong pencilly oak. The tannins are substantial due to small berries and bunches - the wine cries out for time.”
94 Points - James Halliday
Ezra is the angel who encourages writers and helps people open doors to their ability and self expression.
James Halliday - Tasting notes
“Yielded only 2.5 tonnes per ha; matured for 24 months in French hogsheads. A complex medium to full-bodied wine with interlocking streams of fruit, oak and tannins.”
93 Points - James Halliday
The 2012 Coonawarra vintage is – in most winemakers opinion – one of the best Coonawarra has seen, along with good winter rains resulting in a full soil moisture profile and ample vine carbohydrate reserves.
No pesticides, and only 4 purely organic sprays for mildew prevention for the whole season.
100% new French oak barrels for 2 years, 0% residual sugar, and below organic levels of sulphur (89 parts per million only).