Australian Wines

Barossa Valley, South Australia Elderton Wines is proudly owned by the Ashmead family in Australia’s picturesque Barossa Valley and offers some of the best Barossa wines that the region has to offer. With a philosophy of winemaking that has stayed with us throughout the years, our vision is to create excellence from distinguished vineyard sites. Our flagship wines, the Command Shiraz and Ashmead Cabernet Sauvignon are renowned single vineyard wines, sourced from vineyards that date back to 1894 and 1944 respectively.Today, Elderton runs three vineyards that highlight the individual terroirs of the region through a wide range of varietals; Nuriootpa supplies most of our flagship wines; Greenock provides the power and vines dating back to 1915; and finally, Eden Valley offers elegance. From the three vineyard sites, Elderton’s aim is to make balanced wines that can be enjoyed young but will stand the test of time.Barossa wines that showcase the very best of the region. Merlot was first planted in that vineyard in the early 1980s and a Merlot was added to our range in 1992, with the intention to offer a wine that showcased true varietal definition, regional character and a healthy slice of personality of the Elderton team. Winemakers Comments A proper winter, complete with enough rain and without a frost risk, allowed us to hope for some generous fruit flavours in our 2021 Merlot. With young vines we have to be careful to manage crop levels as we expect a layer of tannin and a serious aspect to this wine. Our Merlot is harvested just metres from the winery then fermented in open vats where we carefully manage extraction to ensure the fruit carries the wine with supporting tannin. We see abundant fruit and vibrancy in this edition of our Merlot, owing to the very favourable vintage weather with little rain and no heat spikes leading into harvest time. - Jules Ashmead & Brock Harrison Style Medium bodied, vibrant, supple Colour Deep crimson Aroma Plums and cloves with a floral touch Palate Juicy red fruits, peppered with spice and a velvety smooth yet structured finish Maturation Predominantly older French puncheons, 14 months Drink Drink now or cellar confidently for 5 - 10 years from vintage Alcohol/Volume 14.8%

Barossa Valley, South Australia Elderton Wines is proudly owned by the Ashmead family in Australia’s picturesque Barossa Valley and offers some of the best Barossa wines that the region has to offer. With a philosophy of winemaking that has stayed with us throughout the years, our vision is to create excellence from distinguished vineyard sites. Our flagship wines, the Command Shiraz and Ashmead Cabernet Sauvignon are renowned single vineyard wines, sourced from vineyards that date back to 1894 and 1944 respectively.Today, Elderton runs three vineyards that highlight the individual terroirs of the region through a wide range of varietals; Nuriootpa supplies most of our flagship wines; Greenock provides the power and vines dating back to 1915; and finally, Eden Valley offers elegance. From the three vineyard sites, Elderton’s aim is to make balanced wines that can be enjoyed young but will stand the test of time.Barossa wines that showcase the very best of the region. This wine is a unique expression of Barossa Shiraz from our Nuriootpa vineyard planted in 1954 and more recently our Greenock vineyard, from Shiraz planted in 1980. These two parcels, whilst surrounded by other blocks of Shiraz, act quite differently. They are often the first to ripen and have a beautiful distinct and powerful blue-fruited note balanced with a very linear expression of Shiraz on the palate. First released from the 2008 vintage, the Grand Tourer Shiraz is a wine named after and produced in honour of Elderton co-founder, Neil Ashmead. Neil, who along with wife Lorraine, established Elderton and was a vital link in creating the Barossa’s currently enjoyed status as one of Australia’s most important viticultural areas. Infectious enthusiasm was one of Neil’s drivers in helping to pioneer the revitalisation of the region from the doom and gloom era of the late 1970s and early 80s. Neil was a ‘Barossa Road Warrior’ like no other. Driving tirelessly from city to city with a car loaded with wine, doing tastings and dinners with whoever would listen, and generally spruiking the Barossa in a time where people were not really interested in a region that was stereotyped as a fortified producer. It was his love of fast cars that made this pursuit a little easier, thus the unusual choice for the name of this Shiraz. Unfortunately Neil passed away prematurely in 1997, however is succeeded by his two sons, Cameron and Allister, who believe this wine to be a very fitting tribute to an amazing individual who was always willing to push the boundaries of expectations and limitations. Winemakers Comments The 2021 Grand Tourer Shiraz is perhaps our most expressive version of this style to date, after sufficient winter rains and a regular spring, our vines were able to put their best foot forward showing their true characters. All the fruit for this wine was handpicked, with picking starting at Greenock and then finishing in Nuriootpa, before co-fermenting the fruit in an open fermenter. 11% whole bunch from our Greenock vineyard was placed carefully in the bottom of the fermenter before destemming the remaining fruit on top. After 9 days fermentation on skins, the fruit was pressed off skins to a combination of new and seasoned French oak to complete the remainder of its primary fermentation in barrel. The wine was left on lees post malolactic fermentation, for the duration of its time in oak, with frequent lees stirring helping to build mid palate creaminess and seamless integration. - Jules Ashmead & Brock Harrison Style Medium bodied, vibrant fruit with a distinct savoury line Colour Deep crimson Aroma Vibrant wild blueberry fruits with hints of spice and vanilla Palate Plush fresh fruit reminiscent of summer berry pudding with a spiced note of charcuterie with peppery zest to freshen. Creamy seamless palate with powerful yet collected powdery tannins. Maturation French puncheons, 55% new, 14 months including 14 months on lees Drink Drink now or cellar confidently for 10 years from vintage Alcohol/Volume 14.9%

Barossa Valley, South Australia Elderton Wines is proudly owned by the Ashmead family in Australia’s picturesque Barossa Valley and offers some of the best Barossa wines that the region has to offer. With a philosophy of winemaking that has stayed with us throughout the years, our vision is to create excellence from distinguished vineyard sites. Our flagship wines, the Command Shiraz and Ashmead Cabernet Sauvignon are renowned single vineyard wines, sourced from vineyards that date back to 1894 and 1944 respectively.Today, Elderton runs three vineyards that highlight the individual terroirs of the region through a wide range of varietals; Nuriootpa supplies most of our flagship wines; Greenock provides the power and vines dating back to 1915; and finally, Eden Valley offers elegance. From the three vineyard sites, Elderton’s aim is to make balanced wines that can be enjoyed young but will stand the test of time.Barossa wines that showcase the very best of the region. The Ashmead family purchased their first estate vineyard in the middle of Nuriootpa in the late 1970s and since making their first wine from the 1982 vintage, have developed a great reputation and an enviable history of success. The 1992 Cabernet Sauvignon won the prestigious Jimmy Watson Memorial Trophy in 1993, showcasing Elderton’s ability to make great Cabernet. The season leading in to the 2021 harvest presented with sufficient rain and calm conditions allowing for decent flowering and fruit set heading into the ripening season. The solid base for this wine comes from our Nuriootpa vineyard which delivers a stunning cassis-driven fruit depth coupled with long savoury tannins. The slightly higher elevation of our Craneford (Eden Valley) vineyard offers another layer of vibrancy and freshness coupled with a slatey cool finish. We have 3 new plantings of specific clones of Cabernet Sauvignon from which we also took our first fruit this year. We are pretty excited about the potential of these vines in further developing our Cabernet Sauvignon to ensure the best and most honest expression of the variety. Winemakers Comments 2021 was a vintage which really allowed the fruit to shine through. Healthy and happy vines allowed generous flavours to develop. The season was long and without rain interruption which meant we could achieve full ripeness in our Cabernet Sauvignon, both on the Barossa Valley floor and in Eden Valley. The fruit was fermented in a combination of open and closed fermenters. We used a closed fermenter for the Craneford fruit, permitting more time on skins in a less oxidative space. This allowed development of the tannin profile whilst also ensuring we held on to the leafy and red fruited aromatics. The Cabernet was then pressed from fermenter to a combination of new and seasoned French oak for malolactic fermentation and further maturation for the following year. We carefully blended the parcels from our two vineyards to achieve the best balance. - Jules Ashmead and Brock Harrison Style Full bodied, rich, classy Colour Deep crimson Aroma Chocolate, intense black forest fruits, savoury herbs Palate A rich and complex palate which begins with red berried fruit coupled with a dark chocolate note. A power of silken tannins carry on in step with the depth of blackberry and spicy fruit. Maturation Predominantly older French puncheons, 16 months Drink Drink now or cellar confidently for up to 10 years from vintage Alcohol/Volume 14.9%

Barossa Valley, South Australia Elderton Wines is proudly owned by the Ashmead family in Australia’s picturesque Barossa Valley and offers some of the best Barossa wines that the region has to offer. With a philosophy of winemaking that has stayed with us throughout the years, our vision is to create excellence from distinguished vineyard sites. Our flagship wines, the Command Shiraz and Ashmead Cabernet Sauvignon are renowned single vineyard wines, sourced from vineyards that date back to 1894 and 1944 respectively.Today, Elderton runs three vineyards that highlight the individual terroirs of the region through a wide range of varietals; Nuriootpa supplies most of our flagship wines; Greenock provides the power and vines dating back to 1915; and finally, Eden Valley offers elegance. From the three vineyard sites, Elderton’s aim is to make balanced wines that can be enjoyed young but will stand the test of time.Barossa wines that showcase the very best of the region. The Elderton Command Shiraz has established an enviable reputation since the first vintage in 1984. It is often regarded as one of Australia’s best and most highly acclaimed wines. Accolades have come from the world over for vintages such as the 1992, which was chosen by the influential wine critic Robert Parker in his U.S. magazine the Wine Advocate as one of the world’s Top 80 wines. The 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines; the 2000 was awarded 97 points by the same magazine and placed 27 in their Top 100. The 1996 Command won the trophy for the Best Shiraz in the World at the London International Wine and Spirit Competition. 96 POINTS - DAVE BROOKES, HALLIDAY WINE COMPANION 2023Rich and commanding as always, with intense dark plum, blackberry and black cherry fruits, fruitcake spice, black strap licorice, high-cocoa dark chocolate, cedar and roasting meats. Full bodied and pure with superb fruit depth, superfine gypsum-like tannins and a concentrated and balanced finish that lingers admirably.95 POINTS - ERIN LARKIN, THE WINE ADVOCATE ISSUEThis 2019 Command Single Vineyard Shiraz is hugely concentrated, coiled and long... The fruit has such intensity that a couple more years isn’t going to bother it in the least. By “a couple more years,” I am of course meaning 10 or 15 plus.94 POINTS - JAMESSUCKLING.COMA rich and dense wine but it remains compacted and very polished with plush tannins and a fresh, tangy finish... Really attractive now but can age well too. Winemakers Comments The winter preceding the 2018 vintage delivered sufficient rainfall to set up the vines for a healthy growing season. There was very little rain to interfere with ripening and this also allowed us to make all picking decisions based purely on fruit profile. From the river we see a gradual increase in clay content across the rows which corresponds with a decrease in vigour over the block. For this reason we harvest the block in several batches aiming to achieve the perfect balance in each batch. We harvested the 2018 Command Shiraz over three weeks from 7 - 22 March, bringing a little fruit in earlier with a tight acid line and the last fruit to come in with a deeper, more plush palate weight to balance. We used a combination of heading boards and standard open fermentation combined with a small amount of barrel fermentation to create the Command blend. Post pressing our Command batches were transferred to a combination of new French and American oak from coopers we know and trust. Here the wine went through malolactic fermentation and further ageing to allow the powerful fruit to come together with the tannin profile present in the fruit and oak. - Jules and Brock Style Rich, powerful and elegant Colour Deep crimson Aroma Lifted red fruits and plummy depth with hints of spicy oak Palate Rich and attractive spicy fresh ripe berries, supported by silky tannins that together provide a focused structure, and a powerful yet elegant finish flush with fruit to balance the tannins Maturation 30 months in new French and American puncheons Drink Drink now or cellar confidently for 15 - 20 years Alcohol/Volume 14.6%

Initially the nose is a little shy with fresh notes of citrus peel and blossom. The palate is typical Cooinda Vale, refined and elegant with lemon sherbet, cumquat and marmalade. Strong acid profile with a persistent finish. The lead-up to 2022 vintage included one of the wettest winters on record, a cool drying spring into summer with high humidity. All these factors led to healthy canopies and bunch numbers. The cool conditions, especially around the time of flowering resulted in some poor fruitset in earlier flowering varieties. This delivered a combination of small and large size berries to form reducing the overall yields and intake in those varieties. The vintage started a couple of days later than usual, but with the high humidity/lowered diurnal range, our late ripening varieties were picked slightly earlier than usual. Overall, a quality vintage. Vintage 2022 Alcohol: 12.03% pH: 3.05 Acidity: 9.0g/L Maturation 5 months maturation on fine lees in tank prior to bottling. Closure Screw Cap Style Dry

Winemaking Notes Fruit was hand picked over the space of 10 days. Whole bunch pressed at cool temperatures to tank and the juice was cold settled. Racked to old French oak puncheons (500 litres) for fermentation. Maturation on lees for 4 months before bottling.   Tasting Very open nose with jasmine, orange blossom a touch exotic. Flavours are very concentrated with lime zest, red apple and preserved lemon. Great intensity, drive through the palate with a slinky acid profile.

Grenache has been an integral variety in the Barossa since the early days of grape growing in the region. Traditionally used for fortified wines, Grenache was very much battered by the vine pull scheme of the 1970s. Today, it is easy to make the case that Grenache blended with its Rhone brethren of Shiraz and Mataro are the up and coming stars of the Barossa. Partnered alongside the best Shiraz, Grenache blends can make a significant one-two combination punch to ensure the world sits up and listens! This is the eighth release of our GSM. Our Greenock vineyard, located in the west of the Barossa Valley was added to the Elderton family in 2010. The 60 acre vineyard has plantings back to 1915 and a terroir that has been in demand by many of the Barossa’s elite winemakers.   Winemakers Comments After a couple of years not making a GSM, we are excited to bring this wine back in 2022! The blend is one which falls naturally together, with all the fruit this vintage coming from our Greenock Vineyard. Grenache, the base for this wine, has an ability to deliver sufficient power yet with an elegance and restraint on the palate which is quite unique.Grenache and Mataro were co-fermented in open cement vats to produce a vibrant and delicious backbone for our blend. We then chose a batch of Shiraz from Greenock to add a little mid palate weight without taking away the distinctly Grenache tone and lovely savoury line in this wine. The wines spent 7 months in seasoned French oak on lees before blending prior to bottling. - Jules Ashmead & Brock Harrison Style Bright, elegant, textural Colour Intense crimson Aroma Spiced plum, berries and musk Palate Juicy raspberry notes and musk with a creamy backbone and a savoury finish Maturation Older French puncheons, 7 months Drink Drink now or cellar confidently for 5+ years Alcohol/Volume 14.5%

Gippsland, Victoria  Our early vintages were made with Bruce Dowding and David Creed. Bruce worked many vintages with Jacques Frederic Mugnier in Musigny, where Guy Accad was consulting. David was dux in his year at Roseworthy and is perhaps the greatest winemaking intellect I have encountered.Accad’s legacy is our extended pre-ferment cold-maceration and our vigorous pigeage by foot throughout fermentation, three to four times daily. This brings colour and extract from the skins.David is in draining our wines to barrel at dryness without settling, retaining all the yeast lees in the wine in barrel. This brings a chocolate, mocha flavour to the mid-palate of the wine. We pick small buckets of fruit about a week before harvest and foot-crush them. They are left in various parts of the vineyard to ferment spontaneously. If these ferments are sound, we use them to inoculate the Pinot Noir harvested a week later. All will be different, so we try and use as many as possible across the various ferments. If any of the ferments become excessively volatile, I’ll sprinkle a very small amount of commercial yeast on top to continue the ferment and clean it up.I’m comfortable with low levels of volatility and I use two different yeast: RC212 and BM45. Both produce high levels of glycerol, adding ‘slipperiness’ or ‘silkiness’ to the wine. I attribute ‘wild ferment’ character not to ‘wild’ or indigenous yeast, rather to a long and slow fermentation. Over a long fermentation, the yeast finds the ethanol being produced becomes toxic; and they produce mucyl polyglycerides and glycyl polysaccharides as a defensive response. These complex flavours are most appealing and add volume and complexity to the finished wine.We do not inoculate for malolactic fermentation, rather allow it to proceed naturally in barrel. If this process is unhurried it can produce characteristics we taste as ‘hung game’: cadavericine and putrescine.The wines are not racked until bottling and we resist adding sulphur until this stage, usually about 20 ppm. The wines are not filtered, retaining a rich texture as well as aromatic lift. I feel filtering ‘beats up’ aromatics and subtlety of the wine.To me, these techniques enable funkosité, our trademark Moondarra, style.The fruit is all hand-picked and processed on-site at Moondarra. Winemaking varies slightly for each of the Pinot’s, influenced by the differences in terroir, to highlight these nuances in flavour.All the wines are grown on deep, volcanic soils. These are free-draining and rich in minerals, bringing robust, ferrous flavour to our Pinot Noirs. 2018 Samba Side Pinot Noir 750mlFacing the angrier afternoon sun, Samba Side is named after the Sambar Deer who foraged on the vines when we first planted the vineyard. This part of the vineyard is also impacted by the South Westerly winds, which stress the vines. Bunches in Samba Side are incredibly small and average about 35 grams weight each. The grapes have incredibly thick skins with extraordinary intense morello flavour.About two-thirds of the fruit is put in the fermenters as whole bunches and the remaining crushed on top. The wine has layers of tannin; derived from skins and pips, the desiccated stems, and the savoury oak. We use mostly new Domenic Laurent ‘Magic’ barriques. All harvested from old-growth Tronçais, with extremely thick staves.

This textural style riesling was made from two picks; one early for citrus spectrum flavours and one later for stone fruit flavours and each fermented in old Hungarian barrels. We allowed the wine to go through malolactic fermentation to provide a fuller mouth feel and rounder acid drive. Aromas of wild thyme and dried herbs compliment the grapefruit and white peach flavours with a lingering acid mineral finish.

Planted on a slope of Ironstone and quartz soils the Nebbiolo is cane pruned and is the last variety we harvest. 35% whole bunch fermented the wine spends two years on French oak before being bottled. The final wine has lifted notes of tea leaf and tobacco with dark cherry and dried rose petals. The palate has wild strawberries, cherry with lingering ironstone minerals acidity. This wine is transparent but don't be deceived it has great depth.

In 2005 Brackenwood started making a Maceration Carbonique wine, which had not been commercially made since the 70’s and most recognisably by Houghton’s.  It is where whole bunches are fermented under CO2 pressure.  The grape ferments inside out and picks up very little skin contact.  The resulting wine is uplifting with fresh fruits, it’s usually drunk young and can be chilled. For those with patiences as it can be very rewarding with complex tertiary character developing with time. This wine has a bouquet of violet’s, black currents and cinnamon, followed by big blue berries, plums and white pepper cracked over cloves on the palate.

This wine is made in the Passe-Tour-Grains style and was the result of many years experimenting with whole bunch ferments and lighter style wines that have complex flavours.  Now 65% whole bunch fermented, we pick the Pinot Noir five days earlier than the Gamay.  The Pinot is cold soaked for four days and ferments begin together.  Half the Gamay is fermented for an extended period of four days to add variation and complexity.  The wine is aged for six months in old French and Hungarian oak before being bottled early.   A vibrant wine with bouquet of violet and cloves. Cherry, wild strawberry and raspberry flavours linger on the palate, finishing with fine chalk tannins.

Our Cru Gamay is chosen from the best parcels of fruit, the best four barrels, which is a mix of extended maceration and traditional ferments that are 65% whole bunch. The wine is aged for 12 months in old French and Hungarian oak. The wine has a perfumed bouquet of red fruits, thyme and flint with wild strawberries and cherries on the palate, that finish with a long mineral and tea tannins.

This wine has an intense ruby red colour, dark cherry, plum, and stewed mulberries on the palate. It has silky smooth tannins with scents of red-berries and nutmeg.

The 2018 Monty is deep, dark red purple, has a nose of its own and this wine is intensely aromatic - so much so that only 20% new French oak could subdue it. A delicious, moreish wine. Great on its own or with food.

Extremely pale—almost diaphonous—pink on pouring, the lightness of colour presages the wine itself: a delicate, lacy nose of dried cranberries, strawberry leaf and rose-petal florals, with the palate boasting lightly candied grapefruit, rhubarb and Peruvian groundcherry fruit-notes over a roasty, caramelised-biscuit base. A very fine bead holds everything together and ensures a lip-smacking finish.

Gnarly Old Vine, Barossa Valley Shiraz. 80 Year Old Vines. Icon Series.  Cork Cutters performs the traditional (old World) role of Wine Negociant to provide exceptional value wines, matched to the best vineyards.We have one rule when it comes to the vines and winemaking, Benign Neglect. Less is more. Less fertilizers, less pesticides and less intervention. Old vine vineyard in Nurioopta planted in the 1950’s, hand picked with a whole berry ferment in traditional open fermenters for 10 days. Basket pressed into French oak 50% new and 50% Seasoned for 18 months. Blended together prior to bottling to settle for a month then bottled unfined and unfiltered.

Cherry, spice & sweet ripe plum on the nose.  Rich heavy weight, black briar fruits and dried prunes carried on a plush mid palate. Long layered flavours with firm tannins that will soften with age.

Clare Valley, SA.. Intense spice, ripe plum & subtle French oak on the nose; Rich, sweet, dark forest berries with intense spice balanced by fine firm tannins. Some mocha, dark chocolate & coffee cradled in firm savoury tannins.

With devious intentions he bled to discover the secret for which unlocked his favorite blend. The syrup he found divine yet the recipe unknown and despite all skullduggery we would never tell, for old wood is best to burn, old authors to read, old wine to drink and old friends to trust. We now entrust this secret to you, to share with the oldest of friends for years to come.  The fruit sourced for this special wine come from two premium old vineyard sites in the North Western ranges of the Barossa Valley. The fruit is hand picked at optimum ripeness and flavour profile ensuring overall balance before being gently destemmed to keep as many whole berries as possible and then open fermented for a minimum of five days with the juice being pumped over the skins twice daily to maximize oxygenation and purity of fermentation. Once the wine is dry it is then gently basket pressed, minimizing the extraction of harsh extractive tannins. Matured for 18 months in seasoned French oak. Colour: Almost black with a purple rim. Aroma: Bold aromas of black olives and ink. Palate: A dense palate of dark fruits is reined in by refreshing acidity. Savoury, chewy and textural with firm structuring tannin, this is an exercise in power and restraint.