STYLE Loftia is famously crisp and zesty, the perfect aperitif style sparkling wine. Aromas of lemon zest on the nose precede the creamy mousse and citrus finish. Crisp apple · fresh citrus zest · oyster shell minerality · citrus finish WINE MAKING The 2017 vintage was the coolest and latest since 2011, producing wines with fabulous acidity and flavour. Different parcels of Pinot Noir and Chardonnay grapes were all hand-picked and then fermented in stainless steel tanks. All batches went through malolactic ferment this year before resting until late Winter when they are allocated to their final blend. The aim when blending Loftia is to create a sparkling that will gain complexity with age, as well as show the perfect balance between the line and precision from the Chardonnay and the power from the Pinot. We tirage (bottle) the wine by hand and store the bottles at 14` for a long consistent second ferment. After a minimum of two years the first batch is riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor is crafted using a blend of base wines that have been aged over the years. VINEYARD We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot and Chardonnay for sparkling wine. ENJOY WITH BBQ Scallops
STYLE Fresh red apple and raspberry aromas with toasted biscuit notes adding complexity. The palate has a lovely creamy mousse finished with crisp citrus acidity, balanced by a low dosage. Quince· red apple· raspberries· rhubarb crumble· sweet spice WINE MAKING Blanc de Noirs, translates as white from black. By keeping the fruit chilled at harvest and immediately whole bunch pressing the grapes into stainless steel tanks, there is mmal skin contact of the juice, producing a white coloured wine. This base wine is then blended and hand bottled in the Spring to undergo the second fermentation which produces the famous sparkle. After a minimum of 18 months, each bottle is riddled and hand disgorged on site at our Longwood winery. The dosage liquor used to balance the final wine is crafted using a blend of aged reserve wines. VINEYARD We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot for sparkling wine. ENJOY WITH Crab, Thai food, roasted pork.
STYLE This is a full bodied shiraz with star anise spice, black currant and ripe plum. It shows fine tannin structure and fresh finish, typical of cool climate influences on this famously delicious red variety. plum · black currant· star anise spice WINE MAKING Each year we select our top four barrels of Shiraz to make the Mary’s Reserve. These barrels are aged for a second year, then bottled and stored in our cellar another 12 months before release. This extended ageing process in our cellars make the wine more complex on the nose and soft on the palate. unfiltered · low yields · basket pressed · french oak VINEYARD We source from sites ranging from Woodside to Kuitpo, giving fabulous blending options from each parcel. The Adelaide Hills is the perfect environment for growing Shiraz grapes with full flavour that is balanced by fine tannin and excellent acidity. ENJOY WITH Slow cooked beef.
STYLE Aromas of white stone fruits, citrus and flint are complemented with toasted nut characters on the palate. High altitude sites produce premium fruit with medium weight which is balanced with lively acidity giving elegance and a lingering finish. white stone fruits· matchstick flint· citrus· toasted nuts WINE MAKING Very low yielding chardonnay vines were handpicked into small baskets before being basket pressed. The juice was fermented in French oak barriques of varied ages (25% new). Most barrels underwent spontaneous fermentation with indigenous yeasts, while others were seeded with select strains. Frequent bâttonage was carried out for a period of two months, and malolactic fermentation was allowed to occur naturally. The wine was left to mature in the oak for 12 months prior to racking, blending and hand bottling. VINEYARD The fruit for this wine is sourced from old vines on the high altitude sites of Picadilly, Lenswood and Carey Gully. This altitude ensures cool conditions during ripening, ideal for delivering freshness and elegance. ENJOY WITH Seafood and spicy Asian cuisine.
STYLE Savoury earthy characters which open up to cherry notes, nice herbal lift on the nose and silky subtle tannins giving length on the palate. This is an elegant, youthful style pinot noir. cherry • fresh strawberries • savoury spice • herbal lift WINE MAKING Selected rows from several blocks within our Lenswood vineyards are chosen for their ability to deliver intense varietal character. In addition yields per vine are kept to a minimum. The fruit is hand picked into small baskets and then undergoes a cold soak pre-ferment to enhance the extraction of colour and aromatics. After fermentation the skins are pressed out using our traditional basket press and then the wine aged in French oak barriques for 16 months. After this period, we blend our finest parcels and hand bottle onsite. Unfiltered • basket pressed • 15% whole bunch ferment VINEYARD Located high in the Lenswood & Piccadilly districts of the Adelaide Hills, these 15-25 year old vineyards consistently produce outstanding Pinot Noir with great concentration and fruit purity. Multiple blocks with differing aspects were carefully managed to provide different blending components. ENJOY WITH Duck, roasted mushrooms.
STYLE Pinot Noir gives the Altair power and riper red fruit aromas and Chardonnay produces citrus lift and gives the wine finesse. Sweet strawberry, cherry and spice aromas follow through to the palate, where the lively bubbles add lift and balance the fruit flavours, finishing with wonderful length and supple mouth feel. Strawberry · morello cherry · spice · citrus lift WINE MAKING The fruit is all hand-picked and whole bunch pressed into tank for fermentation. A remaining parcel of Pinot Noir is fermented as red wine in open top fermenters with daily plunging. Fermentation lasts around 12 days and the wines go through malolactic ferment over winter to soften the acids. Blending then takes place, combining the clear base wine with around 4-7% of the red wine to achieve the pale pink colour and fruit lift that is signature of this wine. We tirage the wine by hand and store the bottles at 14` for a long consistent second ferment. Each bottle is riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor is crafted using a blend of base wines that have been aged for at least 12 months. VINEYARD We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot and Chardonnay for sparkling wine. ENJOY WITH Tuna sashimi, salmon, chilli prawns.