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.

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

Pair it with seafood or drink as an aperitif, its 12% alcohol is refreshingly low.

Best chilled at 11 degrees.

 Enjoy now!

Background/Story:

Vermentino has been a part of the Atze’s range for several vintages now and as the vines mature, Andy’s ideas about how he wants the wine makde, and how he wants to drink the wine have developed. We’re now seeing a wine with a little more longevity and an extra degree of zest.
Vermentino hailing from the sunny Mediterranean coasts of France and Italy, is well suited to the Barossa Valley where it soaks up the warm summer days and keeps its fresh acidity.
In Spring you can see the wild roses flowering as they lay scattered across the vineyard floor. 

Only 128 dozen bottles of this rare wine were made. Only the best selection of 3 different ferments chosen to ensure highest quality.

Slow ferment to retain the lovely aromatics
Verementino is famous for, minimal intervention, light batonage (stiring of less) to add texture on the palate. Tank fermented to maintain zesty freshness and pure characters of the fruit.

Vineyard:

Located nearby to many Grange producing blocks this
site is one of high calibre, excellent vine balance ensures tremendous balance in the wine.

Vintage: