Special offer – Autumn 6 Pack – free freight

$205.00 $174.00

Autumn has just begun but you can instantly notice the change of season looking at the vines. Leaves turning  from deep green into orange and yellow and while we still have so beautiful warm days outside, why not soak those last rays of sunshine up on the veranda with a glass of Ngeringa in your hand. Erinn selected 6 wines from our limited release range at a special price $175, including freight (Regular price $205).

The mixed limited release 6 Packs includes 1 bottles of each:

Uncultured Chardonnay 2018

Viognier 2016

Uncultured Cider 2019

Rose 2017

Ngeringa x Etica Sangiovese 2018

Single Vineyard Rufus Tempranillo 2016

The fruit for UNCULTURED Chardonnay is planted on an easterly facing slope at 380m above sea level on a soil of sandy loam over clay. The top of the vineyard has views over Lake Alexandrina and the mouth of the Murray, which make themselves known on summer evenings with a strong cooling breeze despite daytime temperatures. The vines are planted at a density of 6800 vines/ha.

NGERINGA Viognier 2016 grown across our two vineyard sites, one an easterly slope at 380m above sea level on a soil of sandy loam over clay. The other a westerly facing slope of sparkling micaceous schist over clay, at 420m above sea level.

The NGERINGA Rosé is made with Syrah from our three vineyards: Summit, Rufus and Iluma. The Summit vineyard is planted on an easterly facing slope at 380m above sea level on a soil of sandy loam over clay and with Lake Alexandrina as its backdrop. The Rufus vineyard, by contrast, is westerly facing on the opposing side of the hill with a rocky, red ironstone soil over clay. The Iluma vineyard, also on a westerly facing slope, is of a sparkling micaceous schist over clay. All our Syrah vineyards are planted at a density of 6700 vines/ha.

NGERINGA x ETICA Sangiovese 2018 and Tempranillo are grown on a steep westerly facing slope of the Rufus Vineyard at about 360m above sea level on a rocky red ironstone and schist over clay. Quite a challenging vineyard site – facing west, it receives the belting summer sun and often is exposed to characteristic winds of the Adelaide Hills. From the top of this vineyard in the distance, however, one can see Lake Alexandrina and the mouth of the Murray River, consequently receiving cooling evening breezes, which do much to preserve fruit acids and flavours through the critical weeks of ripening. Only 750 Sangiovese and 360 Tempranillo vines planted.

UNCULTURED Chardonnay 2018
Fruit from across the Summit vineyard. 100% whole-bunch pressed. 20% short rinse (2-3 weeks) in new French barrels. Aged for 11 months in a mix of older French oak barriques and puncheons. 100% malolactic fermentation. Wild fermentation, no enzymes, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Minimal amounts of sulphites added before bottling.

Viognier 2016
50% whole bunch and 50% destemmed. 50% skin contact for two days. Matured for one year in well-seasoned French oak on full lees. 100% malolactic fermentation. Bottled under glass Vinolok closures.
Wild fermentation, no enzymes, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.

UNCULTURED Cider 2019
Made from Predominantly crunchy Granny Smith and Johnathan Apples, some riper Pears, a few quinces and a couple of Pomegranate. Pressed in our wine press into an old Barrel, where the cider is fermented until nearly dry. This year we added a few grams of Organic cane sugar before racking into bottle with approx. 9g/L sugar.

Rose 2017
Fermented in 100% old, seasoned French barrels. Aged for nine months in barrel on full lees.
Wild fermentation, no enzymes, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.

NGERINGA x ETICA Sangiovese 2018
100% destemmed; three weeks on skins; pressed into tank; barrel aged in two neutral French barriques for one year.
Wild fermentation, no enzymes, oxidative handling pre-fermentation, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.

Tempranillo 2016
100% destemmed. A short, 10-day maceration before pressing to a single barrel of old, season French oak.
Wild fermentation, no enzymes, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.

2016 was a dry, hot vintage from the outset with only periodic respite. Promising rains in July and August of 2015 gave way quickly to an extremely dry spring and above-average temperatures, with essentially none of the seasonal rains we rely upon from October through much of January. On the bright side, despite conditions at flowering, we had a better-than-ever fruit set that was consistent across all varieties. And then, just as vintage was becoming visible on the horizon, the miracle came: a perfectly-timed, drenching rainstorm hit South Australia on January 21 & 22, refreshing the vines in a way irrigation just cannot match. A second significant rain event in the first few days of February ensured that the vintage was saved. The harvest was very early, beginning in the middle of February, but not nearly as early as it would have been and the fruit was thoroughly revived. The result was higher-than-average yields, good acidity, moderate concentration and balanced, approachable wines. Winegrowing is rarely for the feint of heart!


Vintage 2017 was notable for a variety of reasons. Having kicked off the season back in early spring with an early bud burst, cooler and considerably wetter conditions set in, slowing down vine flowering. Wet soils through spring and early summer, including a storm of cataclysmic proportions in late December, combined with cool nights right through January, culminated in an uncommonly slow, late veraison - the stage when grapes begin to sweeten and take on colour. Despite the wet weather, we managed to avoid the worst of the common fungal pitfalls through vigilance and persistence in the vineyards. By February and March, warmer, dryer days finally prevailed allowing for a long, slow ripening period and a comparatively late harvest. During this final phase, the grapes achieved excellent phenological ripeness with structured tannins and ripe flavours. The sum total of the conditions were ultimately perfect for our preferred style of winegrowing, yielding wines that are elegant and refined but with fully ripe, balanced characters. The wines from the 2017 vintage will be ones to watch.


The winter and spring of 2017 leading up our 2018 harvest were drier and warmer than average with a relative early bud burst and flowering and not a lot of water reserves in the soil. Our vines required supplementary irrigation from first week of January to moderate vine stress due to a hot dry summer that continued right up to vintage. Our yields for most varieties were above average with Pinot Noir and Chardonnay producing at just over a kilogram per vine, while our Syrah was on average just on target with 1kg per plant.
Fruit concentration was good while the acid balance was a little down due to the hot and dry conditions, especially if we compare it to 2017 which in contrast was a cool, long and slow ripening season. Finally the wines is the cellar show amazing concentration and in summary the single vineyard wines are shaping up to look like one of the better vintages to date.


The winter and spring of 2018 were even drier and warmer than the previous season, so much so that we gave our vines a supplementary irrigation before Christmas – a rare occurrence!
We did have two significant storms though, not in terms of precipitations volume but rather their consequence of severe wind and hail during vine’s flowering period in early and mid November. The result of these storms was crops being down by 40 to 60% across all varieties. The result, a very small harvest, which in my mind, does not always produce fine, balanced wines. Low yields can often give higher concentration but at the expense of complexity. That said, we are delighted with the Pet Nat in bottle at this early stage and likewise most wines in barrels are very vibrant and concentrated heading into spring.

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