A total of 1.2 tonne was picked from our stone embedded dry grown hilltop.
Plunged and pumped over for 9 days then basket pressed for 12 hours.
This 100% Mourvedre opens out with stellar cherry and blackcurrant grape jelly nose with hints of allspice. On the palate its layered rhubarb pie with vanilla bean from the shaved out American barrels.
A medium to solid length which will last for a decade.
55 dozen produced
Ballycroft was originally the name of the cheesery run by sisters Sue Evans and Tracey Skepper.
Waste water was utilised to irrigate the young vines and whey used as fertilizer.
The cheesery ceased operating in 2011 but the distinctive logo still graces the Small Berry wine bottles.
The vineyard, planted in 1998 sits on a sloping 15 acre property in Greenock, Western Barossa Valley.
In January 2016 Ballycroft Vineyard and Cellars opened their Tasting Room, once the production room
for the cheese.
Join Joe, the owner, winemaker, vineyard hand and cellar door manager (or Sue) for a unique and
intimate cellar door experience. Joe is involved in every process of the grapes journey, carefully tending them from vine to bottle and everything inbetween and has over 25 vintages under his belt.
Plus he loves to talk about wine so be prepared to settle in for a while.
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