Drinking like a tropical fruit smoothie on clouds of oats and wheat, this beer is bursting with juicy aromatics of white wine, crushed gooseberries, passionfruit and peach aromatics from the fresh-picked Nelson Sauvin hops. Fresh Hop season happens only once each year, so we went all out on this dreamy hazy double IPA - to the stars and back bb!

7.5%ABV

An award winning smooth dark lager with aromas of chocolate. 

Rich, complex and balanced.

6.5%

A super fresh twist on our original Pilsner. 

Punchy citrus character from fresh hop NZH-109 out of Mac Hops in Upper Moutere.

5.5%

Savitar is one of the great Shirazes from McLaren Vale, made with grapes grown on the Lopresti Vineyard's Chinese Block, located at the south end of McLaren Vale, about four kilometres east of the coastal town of Port Willunga. The vines struggle here, producing low yields of fruit with tiny berries which are full of black fruit flavours with dried herb, black olives and an earthy structure of dark smokiness, making this a power packed wine. 

It's named after a mythological dragon like creature, in homage to this wine's bold flavours and powerful length. It's an impressive wine for now and will undoubtedly age for the long haul - think a decade at least. 

The winemaking

Grapes for Savitar Shiraz are selected by hand from the Lopresti Vineyard in McLaren Vale, a site where they struggle and deliver in small volumes. This is regarded as outstanding raw material. They are fermented and the wine pressed before being transferred to oak barrels where it remains on light lees for 18 months before blending. 

Vinification

All fruit is estate grown organically, with the majority of the clone being Mendoza. All our Chardonnay is hand harvested and whole-bunch pressed,
but they are lightly crushed first, this allows the juice to be extracted at very low pressures. Each parcel of fruit is kept separate and vinified and aged
individually. The juice is allowed to oxidise pre-ferment which makes the final wine more vibrant, long-lived and intensely flavoured as finished wine.
All parcels take most of the lees from pressing to barrel for wild fermentation and are aged in French oak with 25% being new. To keep the structure of
this wine, we allowed only 50% of the barrels to go through spontaneous malolactic fermentation, with no battonage. The total time in barrel is about
10 months before being combined into one blend in mid-February, The wine stays in stainless steel tank for 6 months on lees which allows for the acid
to become precisely defined and adds texture - then finished with no fining and only gentle filtration.

Wine
Green gold with silver flecks.
Aromas of grapefruit, orange zest, grilled white stonefruits, chared applewood with underlying peach blossom and oystershell.
Fresh citrus dominates with crunchy nectarine, crystalized pineapple, sweet baking spice and a saline minerality in support. A fine acid structure is
coated with a silky texture to give a long complex finish.

Vinification

Our Estate grown grapes are hand harvested, then whole bunch pressed gently over several hours. The must settled overnight before being racked off gross solids taking only fluffy lees. Fermentation is allowed to proceed slowly at low temperature and stopped when the sugar, acid, alcohol and phenolics are in balance. We hold the wine at a cool temp for the remainder of it’s time in the cellar to retain its natural co2 spritz from primary ferment. The wine is racked and spends 6 months on fine lees before bottling.

Wine

Pale green gold and silver streaks. Delicate notes of apple blossom, honeysuckle, mandarin zest with mineral undertones.On the palate - lime oil, fleshy stone fruits, ripe red delicious and tangerine peel. Bright acidity gives the palate freshness and is balanced with generous fruit sweetness. These aspects are accentuated by the natural spritz retained from fermentation which give a lift in the midpalate. The reprise is long and lingering with a satisfyingly crisp clensing texture.

Tech

Parcel 1: Picked 31/03/23 pH: 2.96 TA: 9.20 Brix: 20.5

Parcel 1: Picked 04/04/23 pH: 2.92 TA: 9.20 Brix: 21.7

Final Wine: Bottled 28/03/24 pH: 2.86 TA: 8.17 Alc: 10.3% RS 27.8g/L

Vintage - 2012

Bottled - 01.08.2024

Indicated Age - 11 years old

Barrel type - 1st Fill Bourbon Barrel

Alcohol - 57.1 % Vol.

Vintage - 2011
Bottled - 2024
Indicated Age - 12 years old
Barrel type - 1st Fill Bourbon Barrel

Vintage - 2013
Bottled - 2024
Indicated Age - 11 years old
Barrel type - 1st Fill Bolgheri Hogshead
Alcohol - 48.2 % Vol.

This exquisitely extravagant expression boasts a rich ensemble of bright flavours that seduce the senses. It seems that stone fruit flavours, rose scents and gin were a magical combination in the most opulent of establishments in Paris at the turn of the 20th Century, and eaux de vies, peach schnapps, cherry liqueurs and the like were the 'in thing' for those who had the means to celebrate in spectacular style.

Hendrick's Master Distiller, alchemist and liquid poet Lesley Gracie has deftly combined these flavours into a ravishingly fruity spirit, where pirouettes of decadent stone fruit share the stage with sweet herbs and make for an elegant sensory feast that is deliciously indulgent and yet as light as silk.

This is a bright, bold gin that has a rich depth and layers of flavour and yet is still refreshing and light - it’s ideal in a Hendrick's Grand Cabaret and Tonic. If you want to be a little more fancy, the Hendrick's Grand Cabaret Royale is an indulgent way to toast tantalising celebrations and combines Hendrick's Grand Cabaret, cranberry, lime and a touch of sugar syrup which is topped with Champagne or sparkling wine for added decadence.

Dive into the magic of the sea, with Hendricks NEPTUNIA. An extraordinary new gin from our Cabinet of Curiosities. Hendricks NEPTUNIA is based on Hendricks Gin with its signature foundation of rose and cucumber, but with an additional wave of flavour from an invigorating blend of sea kelp, coastal thyme and  lime, which has that huge maritime story and history behind it. And all three of those come together, layered above our original Hendricks Gin recipe, to create a gin that has depth and an earthiness, but also has that fresh, herbaceous feeling which comes from the coastal thyme and the lime itself. Unmistakably Hendricks with an added infusion of locally sourced botanicals, Hendricks NEPTUNIA combines a smooth, citrus finish with a unique hint of the distant sea breeze.

TASTING NOTES:
Alluring juniper character, lengthened with the deep earthy notes of Scottish sea botanicals and the fresh character of coastal herbs.

SERVING SUGGESTION:
Mix with soda, simple syrup and a squeeze of lime, garnished cucumber sliced to create a Hendrick's Neptunia Fizz.

A gorgeous example of German Cab Franc made by master of Wine Sam Harrop and Pfalz based winemaker Gerd Stepp. Red and dark fruits are wrapped in savoury and spice complexity, placing the wine somewhere between Cabernet Sauvignon and Syrah.

Viura de Cabezadas comes from our youngest vineyards, with an average age of 30 years, planted on calcareous soils. We determine the time on the lees and the type and length of aging individually for each vintage, using a combination of stainless steel, concrete tanks, and used barrels.

Fresh and subtle nose, pure aromas of stone fruit with a touch of white flowers and phosphorus. Light and crisp on the palate, yet with good fruit concentration and a refreshing, dry, and slightly mineral finish.

Shiraz Cabernet Blend

Deep crimson with ruby hues. Intensely perfumed aromas of raspberry, blackberry, black plum, violets and almond blossom, with nuances of bay leaf, vanilla pod, black pepper and dried herbs. The palate leads with dark forest fruits, supported by baking spice,  sage and Dutch cocoa, balanced by fine-grained tannins and refreshing acidity for a  long, lingering finish.