New release, and new label design! The painting of the wings was a 1.8m creation Dru did especially for the label.
The name ‘Angels Peak’ is a tongue-in-cheek reference to the lack of ‘peaks’ in the very flat Coonawarra.
No residual sugar, below organic levels of sulphur, 18 month in 100% French Oak Barrels (20% new). This wine has seamless mint dark chocolate and coffee notes, over silky mulberries and molasses.
Lift this bottle to the light and try to see through the neck. The density of colour shows the quality of the grapes that went into this wine. Since flavour and deep colour in Shiraz comes from the skin, we grow our grapes smaller, about the size of a pea.
Food match: Char-grilled eye fillet with wasabi and mascarpone soft cheese.
Est. 1883, the Cape Banks Lighthouse is a significant orange monument 30 mins drive from our vineyards in Mount Gambier. Cool growing conditions, rocky mineraly soils, and low-yielding vines have helped create a complex wine - indeed a beacon of a Chardonnay.
2016 is, in our opinion, our best vintage yet. Organically grown grapes are starting to show the beautiful fruit spectrum of cool climate fruit.
50% new French oak Hogshead barrels for 9 months, going through malo-latic (2nd ferment) changing the malo acids into lactic acid, the same as in milk and butter, giving it a creamy mouth feel.
50% select yeast ferment - single ferment only keeping the crisp lime, pink lady apple and mineral notes. This is ‘left on lees’ (the dead yeast after ferment) and is stirred to increase flavours and complexity.
Download tasting notes PDF
The Big Guns is a tribute to my father Trevor Reschke, who was in the Australian national team for clay target shooting, and the state team over 20 times.
More often than not you would find him shooting crows in this vineyard just before vintage. To this day crows still avoid it.
This 3 acre vineyard produces tiny, intense berries, growing only 2.4 tonnes per acre. Aged for 24 months in the finest French Oak barrels; from these, the finest barrels are selected. This year only 3 barrels made the cut, creating only 100 cases, with only 888 bottles being released.
Here's to you Trev.
"A seriously good shiraz, wielding its power through persuasion, not brute force; high quality French oak is certainly obvious, but the waves of black fruits and ripe tannins carry the oak - or vice versa. Extended cellaring will be handsomely repaid." - James Halliday 96 pointsGold Medal Rob Geddes MW, Gold Melbourne International Wine Competition 2016Download tasting notes PDF
Ezra is the angel that encourages writers, and helps people open doors to their abilities and self expression.
No pesticides, and only 3 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).
“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 HallidayDownload tasting notes PDF
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.
Food match: Tea smoked duck breast and roast potatoes with truffle salt.
“Fragrant, fine and savoury, typical of Mount Gambier’s very cool climate; juicy red fruits, plus a superfine gossamer of tannins providing more flavour than the usual texture.” – James Halliday, 92 pointsSwedish Wine Challenge, Winestate Magazine, 4 starsDownload tasting notes PDF