A total of 1.1 tonne was picked from ourÂ stone embedded dry grown hilltop.
Plunged and pumped over for 12 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.
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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