The same friends lovingly hand picked 1.9 tonne from 2 acres of dry grown vines on February 15th 2015.
Flavour ripe and good acidity, I made this wine in the same method as the shiraz above, but instead matured it in bone dry, shaved out AP John American for 28 months.
This dense deep dark red offers loads of succulent blackberry fruit and crushed walnut oak nose. The barberry fruit bursts into the whole palate ending in a sweet €˜Bounty€™ coconut oak which lingers for more than a minute. Rich lusciousÂ exceptional length.
This is the kind of Barossa shiraz I fell in love with long ago. Only share this balanced beast with your best friends over the next 20 years.
130 dozen produced
Ballycroft was originally the name of the cheesery run by sisters Sue EvansÂ and Tracey Skepper.
Waste water was utilisedÂ to irrigate the young vines and whey used as fertilizer.
The cheesery ceased operating in 2011 but the distinctive logo still graces the Small BerryÂ wine bottles.
The vineyard, planted in 1998Â sits on a slopingÂ 15 acre property in Greenock,Â Western Barossa Valley.
In January 2016 Â Ballycroft Vineyard and Cellars opened their Tasting Room, once the production room
for the cheese.
Join Joe,Â the owner, winemaker, vineyard hand and cellar door manager (or Sue) for a unique and
intimate cellar doorÂ experience. Joe is involved in every process of theÂ grapesÂ journey, carefully tending themÂ from vine to bottle and everything inbetween and hasÂ 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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