30% Viognier, 70% Chardonnay. Both varieties individually fermented in French oak barrels. Wild ferment. 10% new oak. Minimal malolactic fermentation to retain freshness of natural acidity. Individual batches of Chardonnay & Viognier selected for their tightness and texture respectively. Bottled after 14 months.

…Fleshy cherries and blackberry fruit, spice and sweet earth.  Fine, grainy tannins, mouth filling and moderate in length.  Very approachable.

Comprising fruit from both our Nairne and Mt Barker Springs vineyards, we made the J.E Syrah as a more youthful wine, with brighter fruit and an easier structure. Along with a few parcels of fruit which felt the brunt of this year's weather, there are certain parcels each year which show more delicately than the rest and which seem to walk their own different path to our Ngeringa Syrah. This is the J.E Syrah 2008.

the sweetness being deliciously balanced by soft drying tannins.  A seductive and quite unique dessert wine.  Wine of the Saints!

Pink Semillon hand harvested from a special certified Organic vineyard in the Willunga Hills. The fruit was first dehydrated on racks for 4 weeks, then crushed and the juice then put in to barrel. Traditionally at this point, the bung is cemented in, no topping is allowed and the wine is left for years to ferment and mature without topping. For the traditional, the curious or the adventurous! 375ml.

...honeysuckle & orange blossom, almond Brioche and spice. Vibrant and clean length.

BEN THOMAS 8 Mar 11 http://theweeklyreview.com.au/article-display/Loving-March/3655 4 1/2 stars. A delightful wine - rich, complex, elegant & vibrant - and one I could drink a lot of. The pleasure starts with complex aromas of white peach, melon, minerals & nuts, before rich flavours of white stone fruits, lemon, slate & a hint of honey fill the mouth. It has a sumptuous, creamy texture but is light on its feet, with zippy acidity keeping things fresh. The enjoyment ends with a long, clean finish.

Harvested with only minimal bronzing to preserve a freshness of flavour and crispness of structure. 20% new oak, 11 months in barrel on full lees without stirring. Partial malolactic allowed. Bottled April 2010. Interestingly, one third of the final blend was macerated on skins for 24hrs before pressing to barrel adding significantly to the fine and deep textured Viognier that it is.

100% Syrah. Partial direct press from fruit picked specifically for the Rosé plus partial sainge. Fermented in old French barriques, aged for 7 months. Full malolactic. No barrel stirring, minimal acid adjustment. The first Ngeringa Rosé to be bottled in clear glass. Bottled in house.

...an enticing length carried through by soft velvety tannins.  Cherry, blueberry and sweet herbs abound complemented by neatly integrated oak.

.Grown on a steep westerly facing slope at 360m above sea level on a rocky red ironstone and schist over clay.  Only 750 vines planted.

...sweet cranberry and rose petal. And earthiness.  Taut varietal tannins but with a softness belying the Rosè clone.  Roses without the tar.

Only 360 vines planted. 

The first release of NGERINGA Syrah solely comprising of fruit from our Nairne vineyard.  

Planted on a westerly facing slope on the immediate foothills of the Mt Barker Summit at 420m altitude, the Nairne vineyard soil sparkles with micaceous schist amidst a shallow sandy loam over clay.  A challenging viticultural site with the potential for very distinctive wines.

...cayenne pepper, freshly cut grass and hints of cedar. In colour it is a bright brooding green and gleams with vitality. Harvested earlier than most to capture spicy flavours and vibrant colour.