Barossa Valley, SA
Biodynamic farming and produced with minimal intervention.
‘Section 1819’ was the original survey name given to a 40 hectare parcel of undulating land which is now home to this beautiful vineyard.
Situated just outside the historic Barossa Valley township of Greenock and containing several hectares of old Shiraz, Grenache, Mataro and Semillon vines, the team have breathed new life into the old soil which in return, it has yielded up wines of outstanding quality.
A by-product of the biodynamic management practices has been the return to the farm of the elusive native Australian blue-banded bee, which features on the labels as a symbol of the commitment to working in harmony with nature to create fresh, vibrant wines from healthy vines.
Indiginous yeasts, concrete vessels with nothing added nor taken away, besides small doses of sulphur added according to parcel and vintage.
2017 Section 1819 Old Vine Semillon
100% Semillon
$15.90 LUC exc GST
1560 bottles produced
2.4T/acre
Handpicked from 58 year old vines at 260m elevation on fractured clay and schist. Semillon is destemmed and left to macerate on skins for a short period of 3 hours before being basket pressed to a 4500L concrete tulip fermenter.
Bâtonnage occurred daily until the juice was racked after 8 days to then complete wild primary fermentation in concrete over a period of 17 days. The resulting wine remained in the concrete tulip fermenters for a maturation of 6 months.
Bottled unfined and with 64mg/l SO2 added.
2017 Section 1819 Grenache Rosé
100% Grenache
$16.50 LUC exc GST
2640 bottles produced
2T/acre
Handpicked as bunches from 63 year old vines at 265m elevation on schist and ironstone with clay. Grenache is 60% destemmed while the remaining 40% ferments as wholebunches, a short phenolic extraction of 3 hours before being basket pressed to a 1700L concrete tulip fermenter.
Bâtonnage occurred daily before being racked off lees after 21 days to then complete wild primary fermentation over 37 days. The resulting wine remained in concrete to mature for a brief stint before being sent to bottle.
Unfined and unfiltered with 73mg/l SO2 added.
2017 Section 1819 'Pink Moon' Grenache Shiraz
56% Grenache and 44% Shiraz
1800 bottles produced
2.4T/acre
Handpicked from 63 year old vines at 265m elevation on schist with ironstone, limestone and clay. Grenache and Shiraz are destemmed and cold soaked for 5 days, crushed and fermented on skins separately in 1700L concrete tulips for 15 days seeing gentle pumpovers occur once daily. Racked after 18 days, they are then basket pressed back to concrete where they complete wild primary and wild secondary fermentation.
The resulting wines remain in concrete to mature for 12 months before they are blended to bottle.
Unfined, unfiltered and 32mg/l SO2 added.
2017 Section 1819 'Blue Moon' GSM
59% Grenache, 25% Shiraz 16% Mataro
1464 bottles produced
2.4T/acre
Handpicked from 63 year old vines at 265m elevation on schist with ironstone, limestone and clay. Grenache, Shiraz and Mataro are destemmed and cold soaked for 5 days, crushed and fermented on skins separately in 1700L concrete tulips for 18 days seeing gentle pumpovers occur once daily. Racked after 20 days, they are then basket pressed back to concrete where they complete wild primary and wild secondary fermentation.
The resulting wines transfer to 2500L French oak to mature for 12 months before they are blended to bottle.
Unfined, unfiltered and 57mg/l SO2 added.