This wine needs food, something robust like rabbit or a sirloin steak to balance its richness.

16 Degrees Celcius.

Drink now (decant a few hours before dining) or keep for up to a decade.

Background/Story:

Durif is one of Australia’s undiscovered gems. People in the know, we suspect, keep quiet about it so as not to arouse too much competition for what is, after all, a scarce bottle of wine. Atze’s Corner is one of the only wineries in the Barossa Valley to have planted Durif and based on this result more should follow. Mind you, Andy Kalleske did plant his Durif on prime vineyard land in
the famous Koonunga sub-region of the Barossa so it is off to a great start. Named “The Giant” in tribute to an overly tall, Barossa settler, the wine fully lives up to that
description in all respects. 

200 dozen bottles produced

16 Months new, 2rd and 3th fill mix of French and American Oak Hogsheads to give subtle hints of oak and soften our the bold ripe tannin.

Vineyard:

Sub Region: Koonunga and Ebenezer – Iconic sub regions at Northern tip of the Barossa Valley.

Vintage:

Low Yelds of 2.8 tonne/acre and a dry summer with
a warm February and mild March saw average ripening and powerful fruit flavours.

Best served with grilled red meat, creamy and cheesy tomato based dishes.

16 Degrees Celcius.

Up to 10 years will see the wine develop from its dark fruit-packed youth to a softer more complex and nuanced maturity.

Background/Story:

This is a fruit-driven Shiraz with all the ripe black fruit flavours we’ve come to expect from the Barossa Valley favourite.                                                                         

As with all Atze’s wines, this has been made using the traditional artisan approach - destemmed without crushing, delicately moved to the fermenter to keep the grapes intact, hand pumped over and basket pressed to create a pure and expressive wine.

Cold soaked on skins to extract colour and extended skin contact after fermentation for a total of 16 days adds structure and weight to the palate. Gently pressed and allowed to undergo secondary fermentation in Oak barrels.
12 months in American and French oak barrels.

Vineyard:

Located in the iconic sub region of Koonunga and Ebenezer this is from one of the Barossa Valley’s most prized grape growing regions. The ancient soils in this area restrict the vines growth and give us a wine high in intensity and concentration.

Vintage:

2016 will go down as one of the greatest Barossa
Vintages in recent history. A dry warm summer has helped the wines show powerful fruit weight and balance.

Enjoy as a casual red to get the evening going or to pair
with a pasta dish. In the warmer months chill lightly.

15 Degrees Celcius.

Up to five years will see the wine develop from its
fruit-packed youth to a more complex and nuanced maturity.

Background/Story:

Grenache, Shiraz and Mataro are the three bedrock red varieties on which the Barossa’s reputation is founded. Shiraz generally steals the regional limelight but the insightful vignerons of the valley know that the careful blending of the three results in something better than the sum of the parts.

Grenache: 8 Months in 6 year old French Pungeon
(500 Litre) barrels to retain freshness and brightness of fruit.

Shiraz and Mataro: 12 Months in third and fourth fill French and American Hogsheads to add oak structure and complexity.

Vineyard:

Vintage:

2016 will go down as one of the greatest Barossa
Vintages in recent history. A dry warm summer has helped the wines show powerful fruit weight and balance.

This is a red which is made to be enjoyed with umami-
rich foods; think pizza Margherita and mushroom risotto.

15 Degrees Celcius.

Drink now until 2023.

Background/Story:

The Mob Single vineyard. Very limited edition (only 200 dozen bottles). And, with a story to match its extravagance. In its infant year, a group of sheep, affectionately named “The Mob”, squeezed through a hole in the vineyard fence. What happened then was nothing short of a tragedy, and almost proved to be fatal for this tiny patch. They ravished the whole plot. But, don’t despair. Three years later and the first crop of grapes to be delivered from these tough young vines are second to none. That’s what growing on iron stone and red clay does for you. Deeply coloured, as we all love our Barossa reds to be, with brisk acidity and fine, savoury tannins and the grape’s characteristic cherry and bramble fruit.

15 months 3rd and 4th fill mix of French and American
Oak Hogsheads to give subtle hints of oak and soften our the chewy raw tannin.

Vineyard:

1 Ha single vineyard. Soil: Scattered Iron Stone/Shallow clay loan top soil over deep red clay. Site: East Facing Slope

Vintage:

Low Yelds of 2.5 tonne/acre and a dry summer with a warm February and mild March saw early ripening and beautifully developed blue fruit flavours

Grilled or roast grass fed beef. Barbequed or flame
grilled red meats like pepper steaks.

18 Degrees Celcius.

If you open this wine before 2020 it will benefit from
decanting half an hour before drinking. Careful cellaring of up to 30 years will reward your patience with a beautiful bottled aged characters and complexity.

Background/Story:

This is the Zen Master, a Barossa Shiraz made from one hundred year old vines. As concentrated and complex as the vines are ancient this is a wine to cellar for upwards of 10 years. And the wait will be worth it. Zen Master is the epitome of Barossa Shiraz as we have come to know and love it. 50 dozen cases produced. 

14 days extended maceration time on skins.
Secondary fermentation in oak Barrels.

24 Months in one 100% New French AP John
Pungeon (500 litre) barrel. This larger barrel format means the power and quality of the wine shines through and balances well with the right amount of smooth oak.

Vineyard:

1912 Vineyard. Rows running Eats to west. Single
cordon spur vines. 30cm Clay Loam over deep red/brown clay.

Vintage:

Best served with grilled red meat, creamy and cheesy tomato based dishes.

16 Degrees Celcius.

Up to 10 years will see the wine develop from its dark fruit-packed youth to a softer more complex and nuanced maturity.

Background/Story:

This is a fruit-driven Shiraz with all the ripe black fruit flavours we’ve come to expect from the Barossa Valley favourite.                                                                         

As with all Atze’s wines, this has been made using the traditional artisan approach - destemmed without crushing, delicately moved to the fermenter to keep the grapes intact, hand pumped over and basket pressed to create a pure and expressive wine.

Cold soaked on skins to extract colour and extended skin contact after fermentation for a total of 16 days adds structure and weight to the palate. Gently pressed and allowed to undergo secondary fermentation in Oak barrels.
12 months in American and French oak barrels.

Vineyard:

Located in the iconic sub region of Koonunga and Ebenezer this is from one of the Barossa Valley’s most prized grape growing regions. The ancient soils in this area restrict the vines growth and give us a wine high in intensity and concentration.

Vintage:

2015 saw a warm dry summer with low yields and early ripening, full bodied Shiraz with black fruit characters.