 1999 VineCrest Barossa Valley Shiraz
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| Vintage: |
1999 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard: Sandy Ridge) |
| Soil Type: |
Very light sandy soil |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
March 1999 |
| Fermentation: |
8 day skin contact |
Fermentation
Temperatures: |
Initial to 30 degrees C > controlled at 20 - 22 degreesC |
| Pressing: |
All pressings back blended into free run |
| Oak maturation: |
Matured in American oak hogsheads for 12 months |
| Bottled: |
May 2000 |
| Wine Analysis: |
Alc 12.5%
Total acidity 6.53g/lt
pH 3.51
Red sugar 0.3g/lt |
Tasting Notes
A classic Barossa Shiraz sourced from mature low yielding vines grown in light sandy soil in the heart of the Barossa Valley.
The wine shows authentic regional character with a rich peppery Shiraz fruit flavour. The soft tannins and nutty oak background allow this wine to be enjoyed now or will reward cellaring.
Cellaring Potential
6 - 8 years
Awards
Bronze Medal: 2001 Sydney Royal Wine Show (Bottled under Connections Export
Label)
Bronze Medal: 2002 Cairns Wine Show
2000 VineCrest Barossa Valley Shiraz
(Sold Out)
| Vintage: |
2000 |
| Vineyard Region: |
Barossa GIC Sub Region- Barossa Valley
(Individual vineyard: Sandy Ridge) |
| Soil Type: |
Very light sandy soil |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Details
| Harvested: |
6th. April 2000 |
| Fermentation: |
10 days skin contact. Temperature range 20 - 25 degrees C. |
| Drainings & Pressings: |
All pressings back blended with drainings. |
| Oak Maturation: |
Stored in American oak hogsheads for 23 months. Part 30% in new American oak hogsheads for 6 months. |
| Bottled: |
March 2002. |
| Bottle Maturation: |
3 months prior to release in June 2002. |
| Wine Analysis: |
Alc 12.3%
Total acidity 7.8 g/lt
pH 3.41 |
Tasting Notes
A distinctive Barossa Valley Shiraz sourced from our Sandy Ridge Vineyard showing an excellent balance of soft, rich varietal fruit flavours.
The wine displays a subtle integration of oak, good length on the palate and a firm tannin finish.
A soft stylish wine which offers immediate drinking pleasure but will continue to improve and gain further complexity over the next decade.
Cellaring Potential
8 - 10 years
Reviews
James Halliday Rating: 87 out of 100
Red-purple, bright and healthy; clean, sweet plum and raspberry fruit aromas are followed by a juicy, rich raspberry and blackberry palate, entirely fruit-driven but with nice structure.
Winestate Magazine July/August 2002.
Developed mocha/vegemite nose and aromas of prunes. Big palate; nice weight of spicy fruit balanced by the crisp acid. Finished sweet and fruity. ***1/2.
Awards
Bronze Medal: 2001 Rutherglen Wine Show
Bronze Medal: 2002 Cairns Wine Show
Bronze Medal: 2002 Royal Hobart Wine Show
Bronze Medal: 2002 Barossa Wine Show
Bronze Medal: 2003 Royal Sydney Wine Show
2001 VineCrest Barossa Valley Shiraz
(Sold Out)
| Vintage: |
2001 |
| Vineyard Region: |
Region: Barossa
GIC Sub region: Barossa Valley |
| Individual Vineyard: |
Sandy Ridge |
| Soil Type: |
Light Sandy Soil |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
April 3rd 2001 |
| Fermentation: |
8 days skin contact |
| Fermentation Temp: |
25 - 30 degrees C |
| Draining & Pressings: |
All pressings back blended with drainings |
| Oak Maturation: |
30% in new American Oak Hogsheads for 24 months
70% in older American Oak Hogsheads for 24 months |
| Bottled: |
April 2003 |
| Wine Analysis: |
Alc 13.0%
Total Acid 7.3 g/lt
pH 3.25 |
Tasting Notes
Rich spicy fruit characters and the integration of American Oak dominate the bouquet of this Barossa Valley Shiraz.
On the palate the wine shows intense varietal fruit flavours, with soft tannin and a dry oak finish.
Sourced from our own Sandy Ridge vineyard in the heart of the Barossa Valley, the wine is enjoyable now, but has the structure to benefit from further bottle aging.
Cellaring Potential
2 -3 years from now
Awards
Silver Medal: 2003 Royal Hobart Wine Show
Bronze Medal: 2003 Royal Melbourne Wine Show
Bronze Medal: 2003 Barossa Wine Show
2003 VineCrest Barossa Valley Shiraz
| Vintage: |
2003 |
| Vineyard Region: |
Region: Barossa
GIC Sub region: Barossa Valley |
| Individual Vineyard: |
Sandy Ridge |
| Soil Type: |
Light Sandy Soil |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
March 26th 2003 |
| Fermentation: |
8 days skin contact |
| Fermentation Temp: |
19 - 24 degrees C |
| Draining & Pressings: |
Via tank press, all pressings included |
| Oak Maturation: |
23 months in American oak Hogshead |
| Bottled: |
March 2005 |
| Wine Analysis: |
Alc 14.4%
Total Acid 6.4 g/lt
pH 3.41 |
Tasting Notes
Rich deep crimson in colour, this traditional Barossa Valley Shiraz shows complex aromas of flavoursome berry fruits, hints of pepper, spice and dark chocolate. The palate displays well integrated full length varietal fruit flavours, a subtle touch of American oak and finishes with soft tannins and a soft velvety richness. This medium to full bodied Shiraz will continue to improve and develop with further bottle maturation over many years
Cellaring Potential
8 - 10 years
Awards
Bronze Medal: 2005 Australian Small Winemakers Show
2004 VineCrest Barossa Valley Shiraz
(Sold Out)
| Vintage: |
2004 |
| Vineyard Region: |
Region: Barossa
GIC Sub region: Barossa Valley |
| Individual Vineyard: |
Sandy Ridge |
| Soil Type: |
Light Sandy Soil |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
April 8th 2004 |
| Fermentation: |
8 days skin contact |
| Fermentation Temp: |
19 - 28 degrees C |
| Draining & Pressings: |
Via tank press, all pressings included |
| Oak Maturation: |
20 months in American oak Hogshead |
| Bottled: |
March 2006 |
| Wine Analysis: |
Alc 13.9%
Total Acid 6.5 g/lt
pH 3.42 |
Tasting Notes
This Barossa Valley Shiraz displays intense berry fruit bouquets lifted by spicy fruit characters. The wine shows rich, ripe, fruit flavours enhanced with vanillan overtones from 20 months maturation in American oak.
A fine wine that is enjoyable now and will continue to improve and develop with further bottle maturation over many years.
Cellaring Potential
7 - 9 years
Awards
Bronze Medal: 2006 Japan International Wine Challenge
Bronze Medal: 2006 New Zealand International Wine Show
2005 VineCrest Barossa Valley Shiraz
| Vintage: |
2005 |
| Vineyard Region: |
Region: Barossa
GIC Sub region: Barossa Valley |
| Individual Vineyard: |
Sandy Ridge |
| Soil Type: |
Light Sandy Soil |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
End of March 2005 |
| Fermentation: |
10 days skin contact |
| Fermentation Temp: |
Controlled at 15 - 22 degrees C |
| Draining & Pressings: |
All pressings back blended into free run |
| Oak Maturation: |
24 months in American oak Hogsheads |
| Bottled: |
June 2007 |
| Wine Analysis: |
Alc 15.0%
Total Acid 6.9 g/lt
pH 3.42 |
Tasting Notes
This premium quality wine was made entirely from Barossa Shiraz grapes sourced from our Turrang vineyard. Displaying the traditional Barossa Valley Shiraz characters the wine was matured in American oak hogsheads for a period of 24 months.
The bouquet is dominated by a lifted spicy Shiraz fruit character and is well integrated with fresh vanillan oak aromas. A medium bodied Shiraz style which offers soft rich fruit flavours with a firm tannin finish.
Enjoy now or be rewarded by careful cellaring.
Cellaring Potential
7 - 9 years
Awards
Silver Medal: 2007 New Zealand International Wine Show
2001 Sparkling Shiraz (Bottle Fermented)
(Sold Out)
| Vintage: |
2001 |
Vineyard
Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual Vineyard: Turrung Estate Vineyard) |
| Soil Type: |
Varying depths of sand / sandy loams overlaying red clays and shale. |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
8th March 2001 |
| Harvest Method: |
Hand picked |
| Fermentation: |
12 day skin contact Temperature range 20-28 degrees C. |
| Draining & Pressings: |
All pressing back blended with drainings. |
| Oak Maturation: |
12 months in American Oak hogsheads. |
| Bottle Fermented: |
March 2002 Disgorged October 2002. |
| Wine Analysis: |
Alc 13.1%
Total acidity 7.0 g/lt.
pH 3.5
Red sugar 23.5 g/lt. |
Tasting Notes
This Barossa Sparkling Shiraz features intense spicy fruit characters of ripe plum & wild cherry. The wine offers subtle oak and yeast characters, balanced by a hint of sweetness. This wine will continue to improve and gain complexity over the next 2-4 years - serve chilled.
Reviews
James Halliday Rating: 85 out of 100
Medium to full red-purple; the clean and rich bouquet offers a mix of blackberry and plum; an unusually dry style in the mouth, with dark blackberry fruit; could age well.
Winestate Magazine - 5 Star Rating - March/April 2004
Youthful tarry aniseed aromas – a classic Barossa Shiraz. Generously flavoured palate with excellent balance and showing some lovely spicy cassis fruit and drying tannins.
Awards
Bronze Medal: 2003 Royal Hobart Wine Show
Bronze Medal: 2003 Barossa Wine Show
Bronze Medal: 2003 Australian Small Winemakers Show
2002 Sparkling Shiraz (Bottle Fermented)
| Vintage: |
2002 |
Vineyard
Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual Vineyard: Turrung Estate Vineyard) |
| Soil Type: |
Varying depths of sand / sandy loams overlaying red clays and shale. |
| Variety: |
100% Barossa Valley Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
April 2002 |
| Harvest Method: |
Hand picked |
| Fermentation: |
10 day skin contact Temperature range 19-23 degrees C |
| Draining & Pressings: |
Free run & pressings blended together |
| Oak Maturation: |
24 months in American Oak hogsheads.(20% new 80% older) |
| Bottle Fermented: |
18 months extended yeast lees contact |
| Wine Analysis: |
Alc 12.6%
Total acidity 6.6 g/lt.
pH 3.23
Red sugar 30.0 g/lt. |
Tasting Notes
The VineCrest tradition continues with the 2002 vintage, bottle fermented Sparkling Shiraz. The wine shows attractive peppery Shiraz aromas with subtle oak characters. The rich fruity spicy Shiraz is enhanced with underlying blackberry and yeasty creaminess with a clean soft finish balanced by a hint of sweetness. In producing this quality Sparkling Shiraz wine, extended maturation on yeast lees has greatly enhanced the complexity of the wine – serve chilled and enjoy.
Awards
Top of Class: 2007 Boutique Wine Awards of Australia
Gold Medal: 2007 Sydney International Wine Competition
Silver Medal: 2006 Barossa WIne Show
2002 VineCrest Barossa Valley Merlot
(Sold Out)
| Vintage: |
2002 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard: Turrung Estate Vineyards) |
| Soil Type: |
Light white to red sandy soils over mottled white and red clays including some limestone pockets. |
| Variety: |
100% Barossa Valley Merlot |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
March 27th. 2002 |
| Harvest Method: |
Hand picked |
| Fermentation: |
10 days skin contact |
Ferment
Temperature: |
18 - 23 degrees C. |
| Drainings & Pressings: |
Via tank press. Hard pressings kept separate. |
| Oak maturation: |
French oak hogsheads |
| Bottled: |
March 2003 |
| Wine Analysis: |
Alc 14.5%
Total Acid 6.6g/lt
pH 3.35 |
Tasting Notes
Our 2002 Merlot is an elegant wine offering an abundance of soft lingering fruit flavours. Crimson red in colour the ripe berry characters are enhanced with delicate French oak undertones displaying good length and finishing with a light tannin astringency.
The wine offers immediate enjoyment or will reward cellaring over the next few years.
Cellaring Potential
3 - 4 years
Reviews
Winestate Magazine – 41/2 Star Rating – March/April 2004
Lovely red/purple hues and lots of spicy chocolate oak on the nose. Rich, soft and fleshy palate – almost porty.
Awards
Silver Medal: 2003 Perth Royal Wine Show
Silver Medal: 2003 Royal Hobart Wine Show
Silver Medal: 2003 Australian Small Winemakers Show
Bronze Medal: Barossa Wine Show
Bronze Medal: Cowra Wine Show
2003 VineCrest Barossa Valley Merlot
(Sold Out)
| Vintage: |
2003 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard: Turrung Estate Vineyards) |
| Soil Type: |
Light white to red sandy soils over mottled white and red clays including some limestone pockets. |
| Variety: |
100% Barossa Valley Merlot |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
March 20th. 2003 |
| Harvest Method: |
Hand picked |
| Fermentation: |
8 days skin contact |
Ferment
Temperature: |
16 - 24 degrees C. |
| Drainings & Pressings: |
Via tank press |
| Oak maturation: |
22 months in French Oak Hogsheads (6 months in new French Oak prior to bottling) |
| Bottled: |
March 2005 |
| Wine Analysis: |
Alc 14.7%
Total Acid 6.66g/lt
pH 3.39 |
Tasting Notes
A classic Barossa style Merlot with deep rich red colour and soft full varietal flavour with excellent depth. The wine delivers a lovely elegant balanced palate finishing with soft tannins, while the bouquet shows fresh varietal fruit aromas, enhanced with soft attractive French oak.
The wine will develop further softness and complexity with cellaring over the next 2-3 years .
Cellaring Potential
2 - 3 years
Reviews
Winestate Magazine 5 Star Rating 2005 September/October Issue. “Top in category”
A lovely well-made, complex wine. Stylish nose loaded with sweet perfumed fruit. Lots of oak on the soft, gentle, well-balanced palate. Sweet/sour finish.
Awards
Winner: 2005 Australian & New Zealand Wine of the Year Awards (Merlot)
Silver Medal: 2005 New Zealand International Wine Show
Silver Medal: 2005 Perth Royal Wine Show
2005 VineCrest Barossa Valley Merlot
(Sold Out)
| Vintage: |
2005 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard: Turrung Estate Vineyards) |
| Soil Type: |
Light white to red sandy soils over mottled white and red clays including some limestone pockets. |
| Variety: |
100% Barossa Valley Merlot |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
March 9th 2005 |
| Harvest Method: |
Hand picked |
| Fermentation: |
10 days skin contact |
Ferment
Temperature: |
18 - 25 degrees C. |
| Drainings & Pressings: |
Via tank press at dryness. |
| Oak maturation: |
13 months in French oak hogsheads |
| Bottled: |
May 2006 |
| Wine Analysis: |
Alc 12.9%
Total Acid 6.45g/lt
pH 3.45 |
Tasting Notes
The VineCrest tradition of excellence continues with this beautifully elegant Barossa Valley Merlot. Vibrant crimson red with purple tints the distinctive ripe spicy berry aroma follow through to the palate, offering sweet, soft mouthfilling flavours.
Complemented by fresh soft French oak characters, this is a fine Barossa style Merlot that is ready to enjoy now.
Cellaring Potential
2 - 3 years
Awards
Gold Sydney International Wine Competition
Top of Class 2006 Winewise Small Vignerons Awards
2006 VineCrest Barossa Valley Merlot
| Vintage: |
2006 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard: Turrung Estate Vineyards) |
| Soil Type: |
Light white to red sandy soils over mottled white and red clays including some limestone pockets. |
| Variety: |
100% Barossa Valley Merlot |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
TBA |
| Harvest Method: |
Hand picked |
| Fermentation: |
TBA |
Ferment
Temperature: |
TBA |
| Drainings & Pressings: |
TBA |
| Oak maturation: |
TBA |
| Bottled: |
Sept 2007 |
| Wine Analysis: |
Alc 14.5%
Total Acid TBA
pH TBA |
Tasting Notes
The VineCrest tradition of excellent continues with this Merlot again displaying the quality of previous award winning vintages. Offering full varietal fruit characters and distinctive ripe berry flavours the wine has been enhanced by maturation in specially selected French oak hogsheads and finishes with good length and a light tannin astrigency. A fine classic Barossa style Merlot to be enjoyed now or will reward cellaring over the next 2-3 years.
Cellaring Potential
2 - 3 years
Awards
Top Gold - 2007 Australian Small Winemakers Awards
2002 VineCrest Barossa Valley Cabernet Sauvignon
(Sold Out)
| Vintage: |
2002 |
| Vineyard Region (GIC): |
Barossa Valley |
| Soil Type: |
Light Sandy soil (Turrung Vineyards) |
| Variety: |
Cabernet Sauvignon 100% |
| Winemaker: |
Mos Kaesler |
Technical Details
| Harvested: |
April 8th 2002 |
| Fermentation: |
8 days skin contact |
| Temperature range: |
18 – 26 degrees C |
| Draining and Pressing: |
At 1.0 Be via tank press, pressings blended with drainings |
| Oak Maturation: |
24 months in American Oak Hogsheads (20% new A/O) |
| Bottled: |
May 2004 |
| Wine Analysis: |
Alc 14.5%
Total acid 7.2G/lt
pH 3.35 |
Tasting Notes
100% Barossa Valley Cabernet Sauvignon picked form vines grown on very light sandy soils on the valley floor in the heart of the Barossa.
The wine offers a distinctive complex bouquet.
The attractive spicy fruit flavours, with overtones of mint, are balanced with complex sweet oak characters.
Matured in American Oak hogsheads for 24 months, the soft smooth tannins of the wine will continue to develop over many years given suitable cellaring conditions.
Reviews
Winestate Magazine – 41/2 Star Rating – September/October 2004.
Rich fruit cake aromas with a fragrant alcohol lift. A complex array of sweet black fruit flavours with lovely mid – palate weight. Finishes with wonderful length supported by plenty of firm, chewy tannins.
The Melbourne Age - Winewriter Ralph Kyte-Powell 23/08/05
Not a blockbuster Barossa caricature cabernet, which in my opinion makes it a much friendlier proposition than many. Instead it has pure and intense cabernet fruit of excellent balance and syle. There’s blackcurrand-cassis and subtle sweet oak notes with seamless mouthfeel and soft tannins. A fine example of the excellent ’02 Barossa Vintage. 41/2 Star Rating
$$$ Value A wine with a price tag that makes it a steal.
Awards
Silver Medal: 2005 Barossa Wine Show
Silver Medal: 2004 Australian Small Winemakers Show
Silver Medal: 2004 Cowra Wine Show
Bronze Medal: 2005 New Zealand International Wine Show
Bronze Medal: 2004 Royal Hobart Wine Show
Bronze Medal: 2004 Rutherglen Wine Show
2004 VineCrest Barossa Valley Cabernet Sauvignon
| Vintage: |
2004 |
| Vineyard Region (GIC): |
Barossa Valley |
| Soil Type: |
Light Sandy soil (Turrung Vineyards) |
| Variety: |
Cabernet Sauvignon 100% |
| Winemaker: |
Mos Kaesler |
Technical Details
| Harvested: |
April 2004 |
| Fermentation: |
15 days skin contact |
| Temperature range: |
20 – 30 degrees C |
| Draining and Pressing: |
Via tank press (all pressings included) |
| Oak Maturation: |
22 months French oak hogsheads |
| Bottled: |
April 2006 |
| Wine Analysis: |
Alc 14.6%
Total acid 7.5G/lt
pH 3.61 |
Tasting Notes
Deep ruby red in colour this Barossa Valley Cabernet displays full rich green leaf and minty Cabernet aromas. Carefully matured in French oak barrels this wine is full bodied with pronounced varietal fruit flavours, balanced with soft tannins and a sweet oak finish. Enjoy the rich blackberry fruit now or be rewarded by careful cellaring.
Awards
Silver Medal - New Zealand International Wine Show
2007 VineCrest Rose - The Barossa Way
| Vintage: |
2007 |
| Vineyard Region (GIC): |
Barossa Valley |
| Soil Type: |
Sandy loam |
| Variety: |
Shiraz 100% |
| Winemaker: |
Mos Kaesler |
Technical Details
| Harvested: |
Early March 2007 |
| Fermentation: |
12 hour skin contact for free run juice |
| Temperature range: |
Juice cold settled & fined |
| Draining and Pressing: |
10 days @ 10 – 15 degrees C |
| Bottled: |
Early June 2007 |
| Wine Analysis: |
Alc 12.7%
Total acid 6.8 g/lt
pH 3.33
Res Sugar 30 g/lt |
Tasting Notes
This refreshing Rose was made from Barossa Valley Shiraz free run juice which had 12 hours skin contact and was closely monitored to provide a light and vibrant colour. A distinctive fruity bouquet is beautifully balanced by a slightly sweet and flavoursome palate.
A touch of natural fermentation effervescence has been retained to make this a light soft easy drinking wine. Best served chilled – enjoy now.
Immediate enjoyment – early drinking style of wine.
Awards
Not Yet Exhibited
1999 VineCrest Barossa Valley Semillon (French oak fermented)
(Sold Out)
| Vintage: |
1999 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard: Sandy Ridge) |
| Soil Type: |
Very light sandy soil. |
| Variety: |
100% Barossa Valley Semillon |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
March 1999 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Via tank press |
| Juice Clarification: |
Cold settled and fined to provide clean juice. |
| Fermentation: |
Part fermentation French oak Temperature range 10 - 15 degrees C. |
| Wine Analysis: |
Alc 11.3%
Total acidity 6.6g/lt
pH 3.06
Red sugar 6.0 g/lt |
Tasting Notes
Selected from our Sandy Ridge Vineyard in the heart of the Barossa Valley. The vines grow in very light sandy soil, thus producing premium quality low-yielding fruit.
The wine displays a fresh lively straw colour and is highlighted by the full, rich varietal fruitiness which is enhanced with subtle smoky oak aromas. The palate is flavoursome with a clean soft balanced finish.
Cellaring Potential
We believe that this wine will continue to mature in the bottle and gain complexity over many more years.
Reviews
Grand Finalist Winestate 2003 Wine of the Year Awards.
Winestate Magazine March/April 2003.
Very lifted sweet honey nose showing interesting kerosene/aged characters. Nice viscosity to the palate, which also shows good development and complexity. Mouthfilling, sweet varietal fruit with toasty/honey characters. Clean finish. * * * * ½
Awards
Silver Medal: 2003 Australian Small Winemakers Show
Silver Medal: 2002 Cairns Wine Show
Bronze Medal: 2001 Rutherglen Wine Show
Bronze Medal: 2002 Cowra Wine Show
Bronze Medal: 2002 Australian Small Winemakers Show
Bronze Medal: 2003 Royal Sydney Wine Show
2000 VineCrest Barossa Valley Semillon
(Sold Out)
| Vintage: |
2000 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley
(Individual vineyard; Sandy Ridge) |
| Soil Type: |
Very light sandy soil. |
| Variety: |
100% Barossa Valley Semillon |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
17th. March 2000 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Via tank press |
| Juice Clarification: |
Fined and cold settled to provide clean juice. |
| Fermentation: |
16 days Temperature range 10- 15 degrees C. |
| Bottled: |
May 2000 |
| Wine Analysis: |
Alc 12.5%
Total acidity 6.9g/lt
pH 3.12
Red sugar 5.5g/lt. |
Tasting Notes
Produced from selected handpicked grapes grown in light sandy soil in the Barossa Valley and exemplifies the traditional Barossa Semillon style.
Pale gold in colour, the wine has a fresh fragrant varietal bouquet and offers generous soft full fruit flavours balanced by a refreshing crisp clean finish. A wine to be enjoyed now or will reward cellaring for 3-4 years.
Cellaring Potential
3 - 4 years
Awards
Silver Medal: 2000 Barossa Wine Show (Bottled under Connections Export Label)
Bronze Medal: 2001 Royal Hobart Wine Show
Bronze Medal: 2001 Rutherglen Wine Show
2001 VineCrest Barossa Valley Semillon
(Sold Out)
| Vintage: |
2001 |
Vineyard
Region: |
Barossa GIC Sub Region-Barossa Valley (Individual vineyard; Sandy Ridge) |
| Soil Type: |
Very light sandy soil |
| Variety: |
100% Barossa Valley Semillon |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
22nd March 2001 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Via tank press |
| Juice Clarification: |
Fined and cold settled to provide clean juice |
| Fermentation: |
13 days Temperature range 10-15 degrees C. |
| Bottled: |
May 2001. |
| Wine Analysis: |
Alc 11.0%
Total acidity 6.7g/lt
pH 3.08
Red sugar 5.7g/lt. |
Tasting Notes
Handpicked from low bearing aged vines, the fruit for this classic Barossa Valley Semillon was grown on our Sandy Ridge Vineyard.
Pale yellow in colour with green tints the wine shows an attractive rich varietal fruit bouquet.
The palate offers typical Barossa style flavours with great length and is balanced by a crisp clean finish.
Cellaring Potential
Immediate enjoyment or will reward cellaring over the next 2-4 years.
Reviews
Dr Ron Georgiou Sydney Master of Wine July 2002.
Bright yellow in colour with developed citrus aromas on the nose. The palate is full flavoured and upfront. This wine is quite big in style even though it has a relatively low alcohol for the Barossa Valley of 11%. The wine is well balanced with fresh medium high acidity keeping the fruit weight in check. A well made wine to be consumed over the next 1 - 2 years. 87/100
Winestate Magazine – 41/2 Star Rating – March/April 2004.
Very fresh, lifted citrus nose with floral hints a little like gardenia. Soft oily/oaky palate – great structure, reasonably dry with just a hint of sweetness. Lots of melon and lime fruit.
Awards
Silver Medal: 2003 Barossa Wine Show
Bronze Medal: 2001 Royal Hobart Wine Show
Bronze Medal: 2001 Cowra Wine Show
Bronze Medal: 2002 Royal Sydney Wine Show
Bronze Medal: 2002 Australian Small Winemakers Show
Bronze Medal: 2002 Royal Hobart Wine Show
Bronze Medal: 2002 Barossa Wine Show
Bronze Medal: 2003 Royal Sydney Wine Show
2004 VineCrest Barossa Valley Semillon
(Sold Out)
| Vintage: |
2004 |
| Vineyard Region: |
Region - Barossa
GIC Sub Region - Barossa Valley |
| Soil Type: |
Very light sandy soil |
| Variety: |
100% Semillon |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
Early March 2004 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Must chilled, via tank press no skin contact |
| Juice Clarification: |
Free run & pressing fractions, fined & cold settled separately |
| Fermentation: |
16 days Temperature range 10 – 15 degrees C |
| Bottled: |
June 8th 2004 |
| Wine Analysis: |
Alc 11.0%
Total acid 6.3 g/lt
pH 3.22 |
Tasting Notes
Good winter rains, a mild summer, very light sandy soils and low yielding old vines have all contributed to producing this stylish Semillon.
The wine offers an abundance of fresh citrus like fruit aromas, a full rich flavoursome palate, and is complemented by a clean soft balanced refreshing finish.
A wine to enjoy now or will reward cellaring for 2 – 4 years.
Awards
Silver Medal: 2004 Barossa Valley Wine Show
2005 VineCrest Barossa Valley Semillon
(Sold Out)
| Vintage: |
2005 |
| Vineyard Region: |
Region - Barossa
GIC Sub Region - Barossa Valley |
| Soil Type: |
Light sandy soil |
| Variety: |
100% Barossa Valley Semillon |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
24th March 2005 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Must chilled, via tank press |
| Juice Clarification: |
Fined and cold settled for 5 days to provide clean juice |
| Fermentation: |
17 days Temperature range 10-15 degrees C |
| Bottled: |
June 2005 |
| Wine Analysis: |
Alc 12.8%
Total acid 6.3 g/lt
pH 3.18 |
Tasting Notes
Displaying a golden straw green colour, highlighted with intense varietal and tropical fruit aromas, this Barossa Valley Semillon offers generous medium bodied mouth fill and soft varietal fruit flavours. A refreshing wine finishing with a clean crisp acidity – to be enjoyed with fresh seafood, white meats and salads
Immediate enjoyment or will reward cellaring over the next 2-4 years.
Awards
Silver Medal: 2005 Barossa Wine Show
Bronze Medal: 2005 Rutherglen Wine Show
2006 VineCrest Barossa Valley Semillon
| Vintage: |
2006 |
| Vineyard Region: |
Region - Barossa
GIC Sub Region - Barossa Valley |
| Soil Type: |
Light sandy soil |
| Variety: |
100% Barossa Valley Semillon |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
Late March 2006 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Must chilled & processed via tank press |
| Juice Clarification: |
Fined and cold settled |
| Fermentation: |
15 days Temperature range 12-16 degrees C |
| Bottled: |
June 2006 |
| Wine Analysis: |
Alc 13.0%
Total acid 7.6 g/lt
pH 2.99 |
Tasting Notes
This Barossa Valley Semillon was grown on light sandy soil and handpicked at optimum maturity level. Pale gold in colour, the wine offers fresh varietal fruity aromas highlighted by pronounced tropical characteristics.
A clean stylish wine with lovely refreshing crisp finish. A wine to be enjoyed now.
Awards
Gold Medal: 2006 Barossa Valley Wine Show
Top of Category: 2006 Winestate New Release Tastings
2004 VineCrest Barossa Valley Semillon - Sauvignon Blanc
SOLD OUT
| Vintage: |
2004 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley |
| Soil Type: |
Sandy and light sandy soils |
| Varieties: |
Semillon and selected Sauvignon Blanc |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
Late February and early March |
| Harvest Method: |
Both varieties Hand Picked |
| Juice Extraction: |
Must chilled, via tank press |
| Juice Clarification: |
All juice fractions kept separate and fined individually |
| Fermentation: |
Average for both varieties 10 days @ 10 – 15 degrees C |
| Bottled: |
08 - 06 - 04 |
| Wine Analysis: |
11.3% Alc
Total acid 6.2g/lt
pH 3.2 |
Tasting Notes
The blend of two distinctive varieties has produced this fragrant, slightly herbaceous style wine.
It has an excellent medium gold colour, with the aromas offering tropical fruit characters.
The full yet soft grassy fruit flavours are balanced with a clean and crisp acidity.
Cellaring Potential
A wine to enjoy now or over the next 2 – 3 years
Awards
Silver Medal: 2004 Barossa Wine Show
Bronze Medal: 2004 Royal Melbourne Wine Show
Bronze Medal: 2004 Australian Small Winemakers Show
Bronze Medal: 2004 Rutherglen Wine Show
Bronze Medal: 2004 Cowra Wine Show
2005 VineCrest Barossa Valley Semillon - Sauvignon Blanc
(Sold Out)
| Vintage: |
2005 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley |
| Soil Type: |
Semillon (sandy) Sauvignon Blanc (rich loam) |
| Varieties: |
Selected Semillon & Sauvignon Blanc |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
Late March 2005 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Must chilled via tank press |
| Juice Clarification: |
All free run & pressings fractions, fined & cold settled separately. |
| Fermentation: |
15 days Temperature range 10-15 degrees C |
| Bottled: |
June 2005. |
| Wine Analysis: |
12.1% Alc
Total acid 6.6g/lt
pH 3.08 |
Tasting Notes
Excellent climatic conditions and mild temperatures during the 2005 vintage have created this distinctive style wine.
A refreshing blend of selected Semillon and Sauvignon Blanc fruit, the wine features pronounced herbaceous and spicy aromas, with full soft rich fruity flavour on the palate.
Cellaring Potential
A wine to enjoy now or over the next 2 – 3 years
Awards
Gold Medal: 2005 Royal Hobart International Wine Show
Bronze Medal: 2005 Royal Adelaide Wine Show
Bronze Medal: 2005 Barossa Royal Wine Show
Bronze Medal: 2005 Perth Royal Wine Show
Trophy – 2005 Western Barossa Regions Wine Show “Best Blend of Show”
2006 VineCrest Barossa Valley Semillon - Sauvignon Blanc
(Sold Out)
| Vintage: |
2006 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley |
| Soil Type: |
Semillon (sandy) Sauvignon Blanc (rich loam) |
| Varieties: |
Selected Semillon & Sauvignon Blanc |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
March 2006 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Must chilled via tank press |
| Juice Clarification: |
Free run juices only, fined & cold settled |
| Fermentation: |
15 days Temperature range 10-15 degrees C |
| Bottled: |
June 2006. |
| Wine Analysis: |
13.5% Alc
Total acid 6.4g/lt
pH 3.12 |
Tasting Notes
The blend of these two distinctive grape varieties has been crafted by selecting the fruit at strategic stages of maturity and ripeness, producing a lively refreshing and stylish wine.
Medium gold in colour, the bouquet shows intense grassy, herbaceous aromas with the palate offering generous soft, fruity, mouth filling flavours. A wine to be enjoyed now.
Awards
Bronze Medal: 2006 Cowra Wine Show
2007 VineCrest Barossa Valley Semillon - Sauvignon Blanc
| Vintage: |
2007 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley |
| Soil Type: |
Semillon (sandy) Sauvignon Blanc (rich loam) |
| Varieties: |
Selected Semillon & Sauvignon Blanc |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
February 2006 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
Must chilled via tank press |
| Juice Clarification: |
All juice fractions kept separate & fined individually |
| Fermentation: |
Average for both varieties 10 days @ 10 – 15 degrees C |
| Bottled: |
June 2007. |
| Wine Analysis: |
12.2% Alc
Total acid 6.4g/lt
pH 3.37 |
Tasting Notes
The blend of these two distinctive grape varieties has been crafted by selecting the fruit at strategic stages of maturity and ripeness, producing a lively refreshing and stylish wine.
Medium gold in colour, the bouquet shows intense grassy, herbaceous aromas with the palate offering generous soft, fruity, mouth filling flavours.
A wine to be enjoyed now.
Awards
Not Yet Exhibited
2004 VineCrest Barossa Valley Late Harvest
| Vintage: |
2004 |
| Vineyard Region: |
Region - Barossa
GIC Sub Region - Barossa Valley |
| Soil Type: |
Sandy / loam |
| Varieties: |
Semillon and neutral white varieties |
| Winemaker: |
Mos Kaesler |
Technical Notes
| Harvested: |
Early April 2004 |
| Harvest Method: |
Hand Picked |
| Juice Extraction: |
Must chilled, some skin contact time via tank press |
| Juice Clarification: |
Juice cold settled & fined |
| Fermentation: |
15 days @ 10 – 15 degrees C |
| Bottled: |
June 9th 2004 |
| Wine Analysis: |
Alc 10.5%
Total Acid 6.6g/lt
pH 3.31
Be Sugar 3.0 |
Tasting Notes
The grapes selected for this Late Harvest wine were allowed to mature to full ripeness and harvested many weeks after the normal vintage period.
The distinctive “honeyed” aroma has great complexity, enhancing the full rich luscious flavour which is balanced by a clean crisp acidity.
A magnificent sweeter style wine which can be enjoyed now or will be greatly enhanced with further bottle maturation.
Awards
Bronze Medal: 2005 Barossa Valley Wine Show
Bronze Medal: 2004 Barossa Valley Wine Show
Bronze Medal: 2004 Australian Small Winemakers Show
Bronze Medal: 2005 Winewise Small Vignerons
2006 VineCrest Golden Lightning - White Port
| Vintage: |
2006 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley |
| Soil Type: |
Sandy |
| Varieties: |
Semillon |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
March 2006 |
| Harvest Method: |
Hand picked |
| Juice Extraction: |
TBA |
| Juice Clarification: |
TBA |
| Fermentation: |
TBA |
| Bottled: |
June 2007 |
| Wine Analysis: |
21.00% Alc
Total acid TBA
pH 3.22
RS 159.00 |
Tasting Notes
Golden Lightning was fashioned to produce a brilliant wine of exceptional quality. Complex and elegant the wine displays a lovely balance of velvety oak, enhanced by hints of seasoned pear and can be enjoyed both chilled or at room temperature.
Enjoy this wine now or be rewarded by careful cellaring.
Awards
Bronze Medal: 2007 Brisbane Wine Festival
2006 VineCrest Red Lightning - The Crest Port
| Vintage: |
2006 |
| Vineyard Region: |
Barossa GIC Sub Region-Barossa Valley |
| Soil Type: |
Sandy Loam |
| Varieties: |
Shiraz |
| Winemaker: |
Mos Kaesler |
Technical Detail
| Harvested: |
March 2006 |
| Harvest Method: |
Hand Picked |
| Juice Extraction: |
TBA |
| Juice Clarification: |
TBA |
| Fermentation: |
TBA |
| Bottled: |
Barrel Sample |
| Wine Analysis: |
TBA |
Tasting Notes
Red Lightning was born from a vision to produce a fortified Shiraz of exceptional quality with a truly unique and distinctive varietal character. Hand picked on a clear crisp Autumn morning the wine shows pronounced blackberry flavours with a hint of chocolate and aniseed undertones. Red Lightning is both brilliant and striking.
Awards
4 ½ Star Rating: Winestate 2007
Bronze Medal: 2007 Brisbane Wine Festival
Bronze Medal: 2006 Rutherglen Wine Show
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