Curator Wine Co

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Harvested, from an Eden Valley vineyard planted deep in Springton. The whole bunches were gently pressed with only free run juice cool fermented under 14 degrees in stainless steel tanks over several weeks using natural/wild yeast. Subtle lime leaf, lemongrass and white blossoms combine with lemon sherbet to give a bright and complex aroma. Textural flavours of Meyer lemon are shared with grapefruit and lemon pith astringency. The amazing natural acidity gives verve and energy, whilst the slate stone minerality leaves you salivating for more.

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Hand Harvested Montepulciano (Monty – another first for me!) from a vineyard in the famous sub region of Ebenezer, in the Northern part of the Barossa Valley. Extremely minimal skin contact (a couple of hours) and whole bunch basket pressed to tank, where natural/wild ferment occurred as the juice warmed. Fermented to complete dryness, then settled, racked and bottled in quick succession. Due to the extended grape hang time and the natural flavours of the variety this Rose was extremely lucky to even get inside a bottle as it was constantly “sampled” over the end of vintage while we were pressing off the last of our red ferments.

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Hamlets Shiraz (previously known as Parishes Shiraz) is a blend from different sub region or “Hamlets” where we grow and buy grapes from across the Barossa Valley. Predominantly from our Marananga vineyard front block of Shiraz (two different clones) along with Shiraz from a 50 year old Vine Vale vineyard. There also is small amounts from Stone Well and Hallet Valley. Each parcel was picked separately and destemmed into open-top tank for fermentation, chilled down then allowed to warm up then inoculated with yeast to start the ferment. All parcels were fermented separately. The ferment was gently hand plunged two to three times daily for approximately 7-8 days. Then basket pressed and all blocks blended together and filled to tank to complete natural Malolactic fermentation. Once completed the wine was transferred to only seasoned USA & French oak where it stayed for approximately 12-14 months maturation in barrel. Hamlets Shiraz is made in a complex but juicy style that is true to our house style but extremely easy to drink though complex enough to be able to cellar for many years of future enjoyment.

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This Barossa Valley Shiraz was sourced from our 5 different plots of Shiraz at our home Marananga vineyard. The hand-picked grapes had a two-day cold soak then naturally fermented using indigenous wild yeasts. The ferment was hand plunged three times daily for approximately ten days. Then basket pressed and filled into French oak 20% new and two ear old USA for three weeks of barrel fermentation followed by 18 months maturation. Dark cherries, blueberries and a well-integrated layer of fine French oak make this a powerful but smooth wine.

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This Barossa Valley Cabernet Sauvignon was hand-picked and had a two-day cold soak then naturally fermented using indigenous yeasts. The ferment was hand plunged three times daily for approximately ten days. Then basket pressed and filled into French (15% new) and two year old USA oak for three weeks barrel fermentation followed by 18 months maturation. Plenty of ripe blackberries, some raspberry and even violets, this perfumed wine has softly integrated oak and an elegant finish.

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Belonging to the original Curator range, this wine was created to be reflect the differences in our Barossa vineyard locations and their unique micro climates. This Stone Well Shiraz was picked in the cool of the early morning, open fermented and basket pressed into only French oak. 60-70% new with the remaining percentage aged in second fill oak for 24 months. The wine is bottled unfined and unfiltered.

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Belonging to the original Curator range, this Marananga Cabernet Sauvignon was estate grown and hand-picked, open fermented and basket pressed into only French oak. 60% new with the remaining percentage aged in second fill French oak for 24 months. The wine is bottled unfined and unfiltered.

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The Curator Single Barrel Shiraz is our most limited release wine. Each year winemaker we mature our wines in new French oak barrels sourced from the best forests. Across this range there are differences in how the wine and the oak characters come together, resulting in barrels with different flavour profiles. After 12 months, we select the finest barrel which is kept separately until bottling. This single barrel, when bottled, becomes the Black Label Shiraz, with less than 400 bottles made annually.

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