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.

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

17 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:

A classic smooth Cabernet Sauvignon from a quintessential Barossa Valley Cabernet vintage. It is approachable on release and it’s compelling aromas of juniper, black pepper and mint along with flavours of dark chocolate, plum and back currant will having you coming back for more.
It’s a delicious. softer, riper style of Cabernet which makes it a perfect fit to those who also love a rounder fuller style of Shiraz.

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.
15 Months in 3rd fill French Barriques

Vineyard:

Located in the iconic sub region of Ebenezer this is from one of the Barossa Valley’s most prized grape growing patches of dirt. 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. 

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.