2023 WINES

  • Chardonnay

    Wild South Vineyard

    Williamstown, Barossa Valley

    NASSA Certified Organic

  • Whole bunch pressed to tank for primary fermentation. Aged in old French barrels on fine lees for 8 months

  • White Wine

    Can see the influence of the warmer site here. Fruit is first an foremost, Waxy lemons leaning to curd tart with the nice biscuit like nuttiness. Acidity is nicely balanced, Unctuous with length on the palate. 

DAYSPRING CHARDONNAY

FRUITY TEXTURAL WHITE

NOONTIDE MACERATION

AROMATIC - SKIN CONTACT - FRUITY - WHITE

  • Sauvignon Blanc

    Morialta Vineyard - Norton Summit, Adelaide Hills

    Organic practices not certified

  • 50/50 whole bunch (top) / de stemmed (bottom)

    to open top vats for primary fermentation.

    Pressed to old French barrels aged on fine lees for 10 months.

  • Skin Contact White

    Wildly aromatic! Tropical in a good way. Yellow stone fruit fresh lemon acidity and subtle phenolics make this a very refreshing and quenching style of orange wine. Sometimes restraint can bring out the best in a wine and I feel this has been achieved here. Banger!

  • Sauvignon Blanc

    Morialta VINEYARD - Norton Summit, ADELAIDE HILLS

    Valencia Oranges

    MUKURTA YITPI - BASKET RANGE, ADELAIDE HILLS

    NATIVE BOTANICALS

    Strawberry Gum, Anise Myrtle, White Kunzea Flower, Native Lemongrass, Geraldton Wax, Lemon Myrtle

  •  Whole bunch pressed Sauvignon Blanc to tank for primary fermentation.

    Once the ferment reached the desired sugar concentration organic grape spirit was added to fortify the juice and halt fermentation without filtering or additions.

    Tinctures of orange and an array of native botanicals were added. Racked to an old French oak hogshead and aged for 12 months.

  • White Vermouth

    Just add soda!

APERO BLANC

WHITE VERMOUTH - JUST ADD SODA

  • 50% Chardonnay

    Manyara Vineyard - Balhannah, Adelaide Hills

    NASSA Certified Organic

    50% Sauvignon Blanc

    Morialta Vineyard - Norton Summit, Adelaide Hills

    Organic practices not certified

  • Both varieties whole bunch pressed to tank for primary fermentation. Aged in old French barrels on fine lees for 10 months (small portion of Chardonnay de stemmed and macerated for 2 weeks in the blend)

  • White Wine

    Powerful blend this year yet still fresh and palate cleansing. Loads of ripe lemon and yellow stone fruit that wraps around persistent saline acid. Touch of macerated Chardonnay adds to the mouth feel making it a perfect first glass to match perfectly with an oyster or two.

ELEKTRIK BLANC

FRESH CRISP WHITE

  • GRENACHE

    WILD SOUTH VINEYARD - WILLIAMSTOWN, BAROSSA VALLEY

    NASSA CERTIFIED ORGANIC

     TEMPRANILLO

    MT BERA VINEYARD - GUMERACHA, ADELAIDE HILLS

    NASSA CERTIFIED ORGANIC

  • Whole bunch pressed to tank for primary fermentation. Aged in old French barrels on fine lees for 8 months

  • Rose Wine

    Bottled in clear glass to show off pale salmon hue. Nose offers strawberries and cream with a hint of fresh torn basil . Quenching acidity with the gentle spice reminiscent of Spanish Garnacha. Nailed the brief.

AUGIE’S ROSADO

DRY FRUITY PINK

  •  MADE WITH OUR MATES

    THE OTHER RIGHT WINES

    ALL OF OUR WHITE GRAPES VINTAGE 2023

  •  Alex and I have been mates a while now. I made my first wines in his shed and for a further 4 vintages thereafter. That first harvest we missed each other heaps! So we vowed to hang out more the following harvest. This sweet little thing helps us “stick” together.

    We each make our own element taking portions of semi fermented grape juice and fortifying it. Once harvest settles down we blend each to produce a single barrel.

  • Sweet White Wine

EAU D’AMIS No6

THE OTHER RIGHT WINES COLLAB - SWEET WINE

  • Chardonnay

    Manyara Vineyard - Balhannah, Adelaide Hills

    NASSA Certified Organic

  •  65% Whole bunch pressed to terracotta huevo (egg) for primary fermentation and aged on full solids for 17 months. 

    35% Whole bunch pressed to tank for primary fermentation. Racked with fine lees and aged in old French puncheon on fine lees for 17 months.

  • White Wine

    Wow! All the wines are my heart and soul but this is my jam! Last of the cool wet years led to picking slightly earlier to preserve the integrity of the fruit. Extra elevage allowed the development of the mid palate and accentuated the chalky and crunchy oyster shell minerality that I absolutely adore. Oxygen was inhibited in this Chardonnay as opposed to the previous to compliment the site and vintage conditions. I love them both but they will satisfy different food matches and palates alike. 

RIVER CHARDONNAY

CRYSTALLINE PURE WHITE

  • Pinot Noir

    Manyara Vineyard - Balhannah, Adelaide Hills

    NASSA Certified Organic

  • Fermented 2 ways from 2 parts of the vineyard. 

    50/50 whole bunch (top) / de stemmed (bottom)

    to open top vats for primary fermentation. 3 weeks on skins pressed to old French barrels aged on fine lees for 10 months.

    100% de stemmed to open top vats for primary fermentation. 2 weeks on skins pressed to old French barrels aged on fine lees for 10 months.

  • Red Wine

    Cool, wet year meant picking this site a little earlier to maintain the fruit integrity. Less whole bunch than usual. The result is a bright ethereal  expression. Wildly aromatic! The nose leaps out of the glass, red fruits - cherry, strawberry and rhubarb.  Supple and plush on the palate with bright acidity.

RIVER PINOT NOIR

ETHEREAL FRAGRANT RED

  • Chardonnay

    Forreston Vineyard - Adelaide Hills

    Organic practices not certified

  •  Whole bunch pressed to tank for primary fermentation. Aged in old French puncheons on fine lees for 17 months.  Left to ullage from the start of its first winter and topped at the start of summer. 17 months elevage on fine lees.

  • White Wine

    Extended lees contact and ripeness results in a round and unctuous expression. Lemon to lemon pith, roasted nuts and toasted brioche. More than enough acid to compliment. Resolved and in a great drinking window.

FORREST CHARDONNAY

RICHER GENTLE OXIDATIVE WHITE

  • Pinot Noir

    Mt Bera Vineyard - Gumeracha, Adelaide Hills

    NASSA Certified Organic

  •  Fermented 3 different ways from 3 parts of the vineyard. 

    TOP - 50/50 whole bunch (top) / de stemmed (bottom) to open top vats for primary fermentation. 1 month on skins pressed to old French barrels aged on fine lees for 10 months.

     MIDDLE - 50/50 whole bunch (top) / de stemmed (bottom)

    to open top vats for primary fermentation. 3 weeks on skins pressed to old French barrels aged on fine lees for 10 months.

    BOTTOM - 100% de stemmed to open top vats for primary fermentation. 2 weeks on skins pressed to old French barrels aged on fine lees for 10 months.

  • Red Wine

    Cool nights and mild sunny days made for stress free and extended picking window. Love the balanced achieved here. Tart juicy red plums and cassis, delicate violets on the nose with a blueberry 'esque acidity. Subtle savoury bay leaf rounds out yet a wonderful wine from this brilliant site. 

MOUNTAIN PINOT NOIR

BRIGHT BOLD RED

2022 WINES

  • CHARDONNAY - NELDER VINEYARD - TANUNDA, BAROSSA VALLEY 

    Organic not certified

    SAUVIGNON BLANC - MORIALTA VINEYARD, ADELAIDE HILLS

    Organic not certified

    PINOT NOIR - MT BERA VINEYARD - GUMERACHA, ADELAIDE HILLS

    NASSA Certified Organic

  • 42% CHARDONNAY Whole bunch pressed to tank for primary fermentation. Aged in French oak puncheons on fine lees for 10 months.

    42% SAUVIGNON BLANC Whole bunch pressed to terracotta huevo for primary fermentation aged on full lees for 10 months.

    16% PINOT NOIR De stemmed to open top vats for primary fermentation. Pressed to old French barriques aged on fine lees for 9 months.

  • Pink blend Wine

    Blended for drinkability. Absolutely adore this wine. Bountiful fruits of the forest, mouth filling and refreshing. Generous acid with loads of mid plate lift. Yum!

JOY’S WILD FRUITS

PINK BLEND

  • Pinot Gris

    Harold Vineyard - Forest Range, Adelaide Hills

  •  60% Terracotta huevo Whole bunch pressed, aged on full solids for 12 months

    40% 2 months on skins de-stemmed and fermented in tank. Aged on fine lees in French puncheon for 10 months. 

    Rack, blended and bottled.

  • Macerated Pink Wine

    Slant on orange wine here. Loves to be open/decanted. Sorry most preservative wines do. Effort yields fresh baked rhubarb danish and crystalline ginger on the finish.. Tannins are soft and delicate from both skins and white component from terracotta.  

MORE THAN WHITE

MACERATION PINK

NIGHTFALL

LIGHT RED/WHITE

  • Tempranillo

    Mt Bera Vineyard - GUmeracha, Adelaide Hills

    NASSA Certified Organic

    Chardonnay

    Neldner Vineyard

    Tanunda, Barossa Valley

    Organic not certified

    Sauvignon Blanc

    Morialta Vineyard - Norton Summit, Adelaide Hills

    Organic not certified

  •  Clarete is a Spanish style of light red wine made by co-fermenting white and red grapes. Whole bunch Chardonnay and Tempranillo are macerated for a few days for colour and structure. Sauvignon Blanc blended for balance.

    All wines were aged on fine lees in old French barriques for 7 months.

  • Light white/red Wine

    Bottled in clear glass to show off dark rose esque hue. Vibrant and plush. Waves of red currants and strawberries. Gentle wood spice adds some interest. Chill at will!