Search Results for: pannell

The Adelaide Hills 2018 vintage was, thankfully, a gentle and kind affair. Good winter rain, late budburst and a cool, mild harvest gave the grapes natural acidity and vibrant fruit flavours. There are ideal conditions for a balanced crop and, therefore, balanced wine.
100% Piccadilly Valley Chardonnay grapes (gin gin clone) were hand-picked on 15th March before natural fermentation and maturation in a one-year-old 1000-litre French vat and 500L puncheons. The wine did not undergo..

2017 was a very cool, mild and stress-free vintage for vines, not winemakers! Good winter and spring rains were followed by a very mild, long summer. The results are wines with ample fruit complexity and great natural acidity. Most important however is the delicious fruit freshness and balance.
Mendoza clone Chardonnay grapes were handpicked on 3rd and 6th April. Natural fermentation and maturation in a 1000-litre new French oak vat and 500-litre puncheons. No malolactic conversion...

The idea of a Cabernet blend was born of chance when owners of a neighbouring vineyard on Amery Road discovered that Malbec had been planted not Merlot as thought. It was a fortuitous mistake that allowed me to create an homage to dear friends and a favourite producer, Wendouree - and, in particular, their blends.
This blend is 60% Cabernet Sauvignon and 40% Malbec from two vineyards at the end of Amery Road in McLaren Vale. The Cabernet vines are more than 70 years old and the Malbec..

2016 was a vintage of two distinct halves. Winter and spring were exceptionally dry and warm, with irrigation beginning earlier than we can recall. To answer concerns, a number of rainstorms quickly changed everything, making 2016 one of the wettest and mildest ripening periods on record. All the red wines from 2016 are tannic and not dissimilar to 1996 and 2006, where the heat toughened up the skins. This should make the wines long lived.
75% Cabernet Sauvignon and 25% Malbec sourced..

The fifth release from a 66-year-old, dry-grown, bush-vine vineyard on the edge of the Clarendon township, 230m above sea level facing Southeast, farmed by Bernie and Wayne Smart to whom McLaren Vale owes a debt of gratitude for preserving and persevering with Grenache. Hand-picked on the 17th of March with a Baume of 13.3. Fermented in an open top fermenter with daily pump overs and 10 days on skins before gently pressing with no hard pressings used. Transferred after settling to a 2800L..

100% Grenache Noir from a 65-year-old, dry-grown, bush-vine vineyard on the edge of Clarendon, farmed by Bernie and Wayne Smart. The fruit was hand-picked on 17th March. Perfect bunches with no shrivel and a Baumé of 13.7. Fermented in an open-top fermenter with daily pumpovers and 10 days on skins before gently pressing; no hard pressings used. Transferred after settling to a nine-year-old, 2800-litre vat and two extra-large puncheons. Racked twice and bottled, without filtration, in late June..

100% Grenache from the Smart Vineyard in Clarendon, farmed by Bernie and Wayne Smart. It's a southeast-facing slope at 230m above sea level. Soils are up to 750 million years old, Saddleworth Formation - laminated dark grey and green siltstone. These dry-grown bush vines were planted in 1956. Some 5.12 tonnes of fruit were harvested by hand on 16th March 2019.
Fermentation of 100% destemmed fruit took place in open-top stainless-steel pots. The fermenting must was pumped over three to..

This is the second release from a 64-year-old, dry-grown, bush-vine vineyard, on the edge of the Clarendon township. The site was planted by Bernie Smart and is managed by his son Wayne. It features Saddleworth formation soils that are up to 750 million years old at an altitude of 230m above sea level. That makes it the highest Grenache vineyard in the Vale on the oldest soils.
Hand-harvested on 14th March, with a Baume of 14.3. Fermented in open top fermenters with just 8 days on skins..

2017 was a very cool, mild and stress-free vintage for vines, not winemakers! Good winter and spring rains were followed by a very mild, long summer. The results are wines with ample fruit complexity and great natural acidity. Most important however is the delicious fruit freshness and balance.
100% Grenache from 62-year-old vines on the Smart Vineyard, Clarendon. Hand-harvested on 11th March, traditionally vinified in small, open-top fermenters with no whole bunches. Spent 10 days on..

A blend of 40% Malbec, 33% Shiraz, 13% Tinta Cao and 11% Touriga. Both vineyards are at the end of Amery Road, McLaren Vale with the the Malbec coming from our neighbour and the balance from Koomilya.

This is a wine that was built slowly. The Shiraz was picked on 14th February at 13.2 baume, the Malbec on 19th February at 12.7 baume and the Iberian varieties on 2nd March at 14 Baume. The Shiraz spent 19 days on skins and the Malbec
11 days on skins, fermented separately in..

We have named our version of the Sicilian Nero D'Avola for the devil in the tannins. Nero may represent a necessary genesis towards varieties more suited to our climate: a wine that was just meant to be. Always a tempting and delicious feast of aromas and flavours.
Primary, juicy and happy with life. Black cherry, red plum conserve, mahogany, mushrooms in the pan; a floral lift dominated by violets, underpinned by Mediterranean herbs. An aroma and flavour temptation bringing joy.
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The Nero d'Avola grows on 20 rows at our Olivers Road home, McLaren Vale. Process Picked mid-March at 13.6 Baumé, crushed and macerated for 15 days, sent to vat for 8 months, racked four times and that’s that. Bottled on 15th February 2022.
This wine always offers a tempting and delicious feast of aromas and flavours: paprika, boysenberry, cacciatore dried herbs, dark cherry, cola, vanilla beans, creaming soda, chocolate and star anise with a dose of violets on the finish. Dark purple..

The grapes grow on 20 rows at our Olivers Road home, McLaren Vale. Hand-picked and traditionally vinified in a small open-top fermenter for 14 days. Gently pressed and sent immediately to a 2800-litre French oak vat and 3 puncheons for malolactic conversion and maturation for four months. Racked once and returned to vat and puncheons for a further 7 months.
A tempting and delicious feast of aromas and flavours including boysenberry, satsuma plum and blood orange. It's medium-bodied with..

The grapes grow on 20 rows at our Olivers Road home, McLaren Vale. Hand-picked on 5th March and traditionally vinified in a small open-top fermenter for 14 days. Gently pressed and sent immediately to a 2800-litre French oak vat and 3 puncheons for malolactic conversion and maturation for four months. Racked once and returned to vat and puncheons for a further 7 months.
Aromas of black cherry, currants, dark chocolate, dried herbs, incense and terracotta tile lead on to a palate of dark..

Simply stated, 2018 was a solid year. A vintage without extremes that was kind to both winemakers and vines alike. The fruit had lovely freshness and vivacity, the crops were of an average size and there was consistency throughout despite the dryness of the soil. Even the winemakers seemed to be enjoying themselves!
This Nero d’Avola is a modern evolution of Sicily’s most famous vinous export. It’s an early-flowering, late-ripening variety that tolerates heat without dropping..

Italian giggle juice! This is a happy wine, and a variety Stephen has great hope for in our warm climate. The wine is an immediate pleasure but given a moment can be contemplative and cerebral. In a way it’s the red version of Fiano with the same juxtaposition of lean and ripe. Originating in the warm, central wine-growing areas of Italy and regarded as a workhouse variety of great importance, it suffers from a confounding name and is often confused with the Tuscan town of the same name. Vino..

Made up of a blend of regions to get the best from the variety, 58% from our Olivers Road vineyard in McLaren Vale and 42% from the Case vineyard in Langhorne Creek. The Olivers Rd portion was picked on the 16th of March crushed and cold soaked for two days before fermentation in open top fermenters with daily pump overs. Pressed after 9 days on skins and sent to a 9000L oak fermenter for Malolactic fermentation and short maturation. The Langhorne Creek portion was picked on the 10th of April..

The wine comprises 62% Montepulciano grapes from the Case Vineyard in Langhorne Creek, with 38% coming from our Olivers Road Vineyard in McLaren Vale. This blend of regions allows us to show the best of the variety. The McLaren Vale fruit was hand-harvested mid-March and the Langhorne Creek grapes came off the vine in mid-April. Each parcel was vinified separately but identically: 13 days on skins before gentle pressing, malolactic fermentation in puncheon and maturation in 2nd- and 3rd-use..

This is definitely a happy wine and a variety Stephen has great hope for in our warm climate. The wine is an immediate pleasure but given a moment can be contemplative and cerbral. In a way it’s the red version of Fiano with the same juxtaposition of lean and ripe.
82% Case Vineyard, Langhorne Creek and 18% from our Olivers Road Vineyard in McLaren Vale; the first harvest off grafted vines right next to our cellar door. McLaren Vale fruit was harvested mid-March and Langhorne Creek..

100% Montepulciano, a variety whose origins lie in Abruzzo, Italy. This is definitely happy wine and a variety I have great hope for in our warm climate. The wine is an immediate pleasure but given a moment can be contemplative and cerebral.
The fruit is grown on the Case Vineyard in Langhorne Creek. Harvested in early April, 8 days on skins before gentle pressing. Malolactic conversion took place in stainless steel before transfer to 3rd- and 4th-use French oak puncheons, where it spent..

Hand harvested on 5th March. Free-run juice only, settled to clear and fermented without solids for three weeks. A portion of the blend was left in a 1000 Litre French oak vat for six months before blending and bottling in November 2019.
Nashi pear, sherbert and kaffir lime zest with hazelnut and pecan aromas. Medium-bodied, soft and plush, filling all corners of the mouth. The wine is gentle and, most importantly, friendly. This is a richly complex white wine from a relatively warm..

100% Aglianico was harvested by hand from six rows at S.C. Pannell's Olivers Road home vineyard. The grapes were handpicked in early April, fermented in an open-top fermenter spending 26 days on skins before being sent to puncheon for maturation. Bottled without fining or filtration in July 2021.
It smells of chinotto, new leather, old furniture, spicy red pepper, deeply flavoured dark fruit, walnuts and Italian sausage. The palate is loaded with Maraschino cherry, satsuma plum, dusty..

100% Aglianico was harvested by hand from six rows at S.C. Pannell's Olivers Road home vineyard. Gently pressed after 11 days on skins following a spontaneous fermentation and sent straight to old French oak puncheons for malolactic fermentation and maturation. No additions, no filtration. ..

100% Aglianico was harvested by hand on 4th March from six rows at S.C. Pannell's Olivers Road home vineyard. Gently pressed after 11 days on skins following a spontaneous fermentation and sent straight to old French oak puncheons for malolactic fermentation and maturation. No additions, no filtration. Bottled on 11th September 2019.
Red currant, red cherry, red roses and dark chocolate. The translation of our site and our ironstone-rich soils is best seen as a sanguine and savoury edge..

Named for the original owners of our Olivers Road vineyard, the Merrivale block is the last Shiraz left standing on the vineyard. It was planted in 1970 with an east/west orientation, a prescient choice given the change to climate in the last 50 years. The block doesn’t stress and as a result we don’t have to regularly irrigate to keep the vines alive. We like the way the tannins wrap around the mouth, and that it isn’t just about the fruit. This is our aim with Shiraz: to return it to a..

This is the first release of this wine, named for the original owners of our Olivers Road vineyard. The Merrivale block is the last Shiraz left standing on the vineyard, that was planted in 1970 with an east/west orientation, a prescient choice given the change to climate in the last 50 years. The block doesn’t stress and as a result we don’t have to regularly irrigate to keep the vines alive. We like the way the tannins wrap around the mouth, and that it isn’t just about the fruit. This..

McLaren Vale is making its mark in the wine world by pushing boundaries with Mediterranean varieties and creating wines which meet new demands. Finding white varieties suited to the Mediterranean climate has always been one of the greatest challenges and with Fiano that challenge is being met. As one of Italy’s oldest cultivars, Fiano is at home in Campania but can also be found in Basilicata and Sardinia, Italy. The proximity to the coast and warm dry summers of these regions bear a striking..

Harvested from a neighbour’s vineyard on the 13th of March, two weeks later than the previous year, settled as juice for 7 days, 50% fermented in stainless steel and 50% in French oak vat and puncheons. The oak portion kept in oak for a further 6 weeks maturation before blending prior to bottling. Bottled early July.

Beach mist, Ozone, brown lime, elderflower cordial, gooseberry and white currant aromas are followed by a palate loaded with early stone fruits, Sherbet and..

2021 was mostly joyous but not without it’s challenges. Good Winter rain led to strong growth with good cover in the mid row and under vine well into summer. There was nervous expectation after two low-yielding years and muted convversations about the potential for a good year right up until harvest. No disease pressure, good canopies and plentiful bunches led to a long ripening season. Some varieties tested patience and drew out vintage well into May. The greatest challenge was having enough..

2021 was joyous, without stress in the vineyard with plenty of water and heat at the right time. The grapes - 100% Touriga Nacional - were picked mid-March, crushed and fermented in stainless steel with daily pumpovers. Gently pressed after 11 days on skins, with malolactic fermentation in tank before transfer to large oak vats for maturation, and bottled late May 2022.

Hugely aromatic, with violet, plum, panforte and nutmeg precede a palate of plum..

100% whole cluster from a single, low-yielding, dry-grown, Blewitt Springs Grenache Block planted over 100 years ago. Small perfectly-formed bunches with ripe stems picked by hand at 13.5 Baume. Stainless steel fermenter with a lid, not inoculated and left on skins for 19 days. Very gentle press and racked to old puncheon for malolactic fermentation. Maturation for five months in old French oak puncheons, racked twice. Bottled unfined and unfiltered in December 2020. ..

Steve has always loved Riesling and in a formative moment early in his career in a well known Adelaide wine bar he was introduced to and subsequently fell hard for a German Riesling made by JJ Prum. You could say from that moment a Riesling was always on the cards and all that was needed was the right opportunity. Just such an opportunity was presented in February 2018 when Geoff Weaver offered all five tonnes of his Lenswood Riesling. With a ludicrously low pH and flavours that reminded Steve..

The first red wine to come off our new vineyard in Blewitt Springs. We had neither seen the fruit nor tried a wine from the vineyard, so vintage presented a dramatic moment of discovery. Immediately apparent were the layers of tannin and vibrant acidity and that lead to a question, is this the variety, vineyard and vintage to make a wine with no sulphur added?

As winemakers that question is deeply troubling for without sulphur we have no way of preserving the wine. No way of..