• The pedigree and provenance of the Shiraz vineyards at Hutton Vale Farm is impressive. The ‘old’ block was planted in the 1960s with cuttings taken from the nearby Mount Edelstone vineyard. 50 years or more down the track, the old dry grown vines continue to survive, the dry conditions a perfect foil for the natural vigour of Shiraz. The ‘young’ block was planted to the East in the 1990s on a sloping site in a similarly tough environment, using cuttings taken from the ‘old’ block. The 2013 vintage was the driest, earliest and quickest in living memory. 2012 winter and spring rainfalls were amongst the driest on record and hot conditions throughout harvest guaranteed very low yields from the dry grown Hutton Vale Farm vineyards. But the quality of Shiraz was exceptional, showing great color and balance of flavour, tannin and acidity. The fruit was harvested in early March and fermented in open fermenters for 5 days with twice daily pump overs before transfer to 50% new/ 50% seasoned oak hogsheads for 2 years prior to bottling. The wines were bottle matured for a further 12 months before release in September 2016. 340 dozen bottles were made. There’s plenty of dark red and black fruits, whole black pepper spice and herbs on the nose. The palate is brimming with brooding dark red fruits and salty-savoury liquorice notes that characterise Shiraz from this area. The finish is seamless, fine and long. Shiraz from Hutton Vale Farm has proven cellaring pedigree and I expect these wines to evolve over the next 25 years. Download Tasting Note Download Bottle Image  
  • There’s a great story about this Grenache vineyard, planted by Colin Angas in the 1960’s. The soil here was so tough that some of the new plantings, probably 10% of the vineyard block, failed to take to their new home and had to be replaced. New cuttings were hastily acquired…which time revealed to be Mataro! That no one ever thought to start over (yet again) is brilliant fortune as the Mataro makes a ripper partner for the Grenache. Across the Barossa, the growing and harvest conditions were ideal. The Grenache (93%) and Mataro (7%) were handpicked on April 10, destemmed and fermented on skins in small open stainless steel fermenters for 6 days with twice daily pump overs. The wine was matured in a combination of 20% new and 80% seasoned French puncheons for 24 months. On the nose there’s plenty of ripe plum, strawberry, charcuterie, licorice, leather polish and salted dried herbs. The palate is rich and complex, loaded with a blend of red and black fruits, salted licorice, savoury nuances and a fine tannin line finishing soft and supple. "...It mixes sweet, leathery, port-like fruit with earth, anise and spice notes, and does so pretty well. It’s certainly enjoyable. It’s not particularly dark but it floods the mouth with flavour. There is some alcohol warmth but it’s not distracting. Saltbush characters add an extra element to the finish. And tannin is beautifully formed, and fine. Essence of Barossa; oak is completely unobtrusive.” 93 Points Campbell Mattinson, The Wine Front, September 2015 Download Tasting Note Download Bottle Image
  • Hardly anyone was planting Cabernet in the Barossa when the Angas family was establishing their vineyards in the 1960s, so it’s no surprise it took until the late 1990s for the variety to find its way onto Hutton Vale Farm. Whilst it may have been a late starter, the quality of the fruit grown there suggests it has a long future in this part of the world. The Cabernet block was planted in 1998 on a sloping five acre site, where the lean and tough environment dictates low yields – even by Hutton Vale Farm standards…frequently less than a tonne to the acre. Machine picked and destemmed to open fermenters where it was inoculated with selected yeast strains and fermented warm (peaking at around 24C) over 5 to 7 days. During this time the ferment was hand pumped over (by actual humans) twice a day for 45 minutes each time. It was then drained and pressed to tank to ferment to dryness. Malolactic fermentation was completed in thick staved French Oak puncheons (40% new) with maturation for 30 months. A further 20 months in bottle saw them finally ready for release. Deep red in colour, the nose is distinctly Cabernet-like with mulberry and blackberry fruit and hints of mint backed by French oak, pencil shavings, and wisps of violet. Juicy red berries on the palate are surrounded by velvety tannins, tobacco and spice notes. A long tannin/acid profile to finish is indicative of this wine’s aging potential. Harvest date – 15th March 2014 Alcohol – 15% Drink now or cellar for up to 15 years Download Tasting Note Download Bottle Image
  • Colin Angas was quick to realise the potential for the Eden Valley to be an exceptional region for Riesling, and planted a vineyard on gentle slope in the 1960’s. Whilst considered a single vineyard, there are two distinct sections. The top section planted on the leanest soils and more exposed to the wind produces very tightly structured fruit with crisp, vibrant acidity. The bottom section, on deeper, more vigorous red soils produces plumper bunches of fruit that showcases more fresh aromatics and citrus zing. This is a really beautiful wine, with lovely vibrant lifted lemon zest and lime cordial intermingled with mineral and talc notes on the nose. On the palate, there’s fresh lemon and lime, a dash of minerality, refreshing acidity and a long textured chalky dry finish. Download Tasting Note Download Bottle Image