Nizza Riesling 2018

Riesling monocépage

Made from 100% estate grown Riesling, this is a refreshing, semi-sweet style of wine with good tangy acidity and a clean finish.

It is low in alcohol and perfect to enjoy with spicy foods or equally as a drink by itself. It is an interesting and enjoyable wine that appeals even those who don’t do sweet styles.


Surrounding the winery is 28 hectares of vineyards. Soils are sandy clay loam, which in layman’s terms means we have sandy loam top soil for about 25cm and then it goes into a thick potter’s clay layer for the next 30-40cm. From there it is clay with small amounts of limestone dispersed throughout. Moisture is retained well in these soils, which is ideal for our hot, dry weather.



Hand-picked fruit. Cold pressed, left to settle. Warmed natural yeast added, producing cloudy fermented juice to promote texture and shape. A close eye was kept on fermentation in order to get the sugar levels just right. After fermentation, it was left to cool for the next few months. Lightly filtered.


Colour: Subtle white gold.

Nose: Tropical fruits of young mango, citrus, lychee and golden pineapple with hints of rosewater and sweet spice.

Palate: Sweet, spicy and light with tropical fruit flavours and a refreshing finish.

Serving: Enjoy this wine with spicy foods, Asian dishes, summer fruits or with dessert. Serve chilled as a refreshing aperitif on a hot day or as a palate refresher.



Region: Barossa Valley

Alcohol: 9.5%
Acidity: 6.78 g/l
pH: 2.77

RSD 2,520

The Bogan 2017

Shiraz monocépage


Winner of Australia’s Best Shiraz, Great Australian Shiraz Challenge

2019 San Francisco Wine Show - Double Gold

2019 Syrah du Monde - Bronze
94 Points - James Suckling
93 Points - The Wine Front


Schist rock over blue grey clay and deep compacted broken down schist with red sandstone pebbles on the surface along creek line (Marananga - planted in 1899) / Loam over clay (Nuriootpa - planted in 1965). The Marananga block provides intense, old vine produce with particular “blue fruit” offerings. The Nuriootpa block provides more “black fruits.”


The fruit was hand harvested and given time on skins, pressed then put to barrel.

Matured in 25% new French oak and the remainder 2 & 3 years old French oak for 15 months. No filtration.



Colour: Plenty and garnet.
Nose: Full ripe plums, black cherries, with hints of

savoury spice and aromatics.

Palate: Fruit driven with smooth, supple tannins. Elegant and velvety with good structure and length.



Region: Barossa Valley

Alcohol: 15.0%
Acidity: 5.83 g/l
pH: 3.61

Residual Sugar: 0.40 g/l

RSD 4,200

Please reload