Friends and family helped hand pick not quite
2 tonne from our 2 acre hilltop block of rocky blue limestone on Valentines day.
Again fermented to perfection by hand plunging and pumping over for 10 days before being basket pressed slowly and directly into shaved hogs heads and then left alone for 28 months.
Big blackberry plum fruits, splash of sarsaparilla . Pure plum pie on the palate with rhubarb sauce and a dollop of sweet creamy vanilla oak. Integrated mid palate with harmonious balance, flowing through to a generous length.
Only 100 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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