"A Boutique Winery passionately handcrafting estate grown wines from our low yield blocks on the southern boundary of South Australia's glorious Eden Valley. Old growth, dry grown & sustainably managed amidst native regeneration zones & plantations, Edenmae is quite the beauty!
With Eden Valley sitting boldly between the rich terrior of the Barossa Valley to the North & the cool climate of the Adelaide Hills to the South - our crisp Riesling & aromatic Pinot grow surprisingly well alongside our spicy Shiraz & earthy Cabernet."
Each year our Riesling is the first variety ready for harvest. Early in the morning, typically around March we bring a large crew in to hand pick the fruit. By days end, the fruit is transported to a purpose built facility in the Barossa for whole bunch pressing. This method ensures the delicate crisp style adored by all... The resulting juice is then transferred to cold storage for fermentation & bottled as early as August, ready for summer drinking! She's typical of an Eden Valley Riesling - showing powerful citrus tones, embracing vanilla in maturity.
2013 saw out Riesling juice split 50/50 to allow production of our first Sparkling Riesling, via Traditional Method! She should be ready for release around mid 2015.
You'll also be interested to know that we've been squirreling away the pressings from this lovely variety post fortification & have commenced limited release of this lovely Fortified Riesling.
Following on from Riesling, vintage then sees harvesting of our Red varieties - Pinot Noir, Shiraz & Cabernet Sauvignon blocks, in that order. All our reds are crushed onsite & commence open ferment immediately, being manually plunged & pumped over several times a day, to encourage colour and flavour intensity. Bees hover on mass, as they're attracted to the sweet sweet fruit - as the baume drops, the bees lose interest... Once ferment is complete, all batches have the 'living daylight' basket pressed out of them & allowed to rest, prior to transferring to oak Hogs Heads & Barriques. Our Pinot sits on 100% French oak, predominately new, over a 12 month period. Likewise with our Cabernet, but over an extended 24 month period. While the Shiraz parcels all see a combination of seasoned & new French Oak over a minimum of 24 months.
Our Pinot Noir has to be the 'biggest' Pinot in Australia - massive claim we know, but if you know of one bigger, tell us about it! We're the first to admit ours is not 'varietally typical' when compared with the delicate Pinot's of Australia, but we know there's some gorgeous gutsy Pinot's in Central Otago. As a result, it's important to keep an open mind when approaching her for the first time - she's from the Barossa, so packs a punch! Seriously, while claiming all the nose and palate of a Pinot, she's heavy drinking, yet smooth as silk. Our tip would be to take her to your next 'blind tasting' to confuse the hell out of all and sundry. A massive hit with the Shiraz crowd!
Edenmae's Cabernet Sauvignon blocks remain under renovation. The vineyard as a whole has undergone extensive renovation over the past seven years, with the Top Cab block proving the most difficult. Our Cab is quite earthy & rustic and is picking up esters of Tea Tree & Eucalypt. Quite the pretty, fruit driven gem, our Belle Cabernet will definitely benefit from a few years in the cellar.
The Estate's Shiraz blocks dominate the Edenmae landscape. With the oldest being 40 years now & the youngest at 12 years, they offer variety due to age & location. The terroir about the property varies from block to block, with Eucalypt being incredibly obvious in fruit coming from Brian's Block, Tea Tree from the Old House Blocks & typical cool climate pepper from the Dam Block. As with the Estate as a whole, our Shiraz blocks are extremely low yield (1/2 tonne to the acre), producing intense characteristics. Some months prior to bottling we select the two best barrels of Old Vine Shiraz to produce our premium Maluka Shiraz. The rest of the barrels are then blended to produce our daily tipple, the Jess Shiraz. In a rare text book vintage we make the call to produce our super premium Cooper Shiraz & what a ripper that is!
Given the nature of our vineyard management, we need to be able to swing with the seasons... In a difficult year, our Pinot will go into our lip smacking Sparkling Vintage Cuvee. 2014 saw our Riesling added to that drop & what a winner she is - always our best selling baby!
2012 saw our Pinot fruit commence Traditional Method secondary ferment. All being well, our Sparkling Pinot will be ready for release just prior to Christmas 2014... needless to say we're very excited about that one!