This gently sparkling red is off-dry in style, but definitely not sweet, boasting jammy berry flavors.

Hand crafted from a single vineyard. This 100% Chenin Blanc is made into a Montlouis Brut shows white stone fruits.

Pure Cabernet Franc from 30-year-old vines; 9 months on the lees; 2.6 g/L dosage; chiseled and elegant.

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A medium orange-red color. Red fruits on the nose, well matured, tertiary, yet still plenty of freshness. Dry, very homogeneous on the palate, the base wine was probably partly matured in fresh wood as there are gentle herbal notes present. A very complex, long-lasting, excellent sparkling wine.Chardonnay and Ribolla

biodynamic

Harvest: by hand

Winemaking: spontaneous, temperature controlled fermentation, methodé traditionelle

Aging: 32 months in bottle sur lie

Fining: none

Filtration: none

An effervescent wine that refreshes and delights the palate with classic Riesling flavor.

La Valle 'Naturalis', the pure and most “natural” since it is enriched with only a minimal dose of sugar in the final stage of its creation. This Extra Brut (extra dry) is a harmonious blend of meticulously selected Chardonnay, Pinot Bianco and Pinot Nero grapes. A nose full of yeasty, biscuit-y and apple notes with ripe apple fruit on the palate with a nice mineral and citrus character through to the finish. Pure and fresh, this is a wine of real elegance.

The Kalkspitz is a sparkling wine made in the Méthode ancestrale, also known as “Pétillant naturel” or “Pet Nat”. This is the most natural method of producing sparkling wine with the least intervention but lots of instinct from the winemaker. Here, the fermenting must, which still contains unfermented sugar is bottled and sealed with a crown cap. The moment of bottling is absolutely decisive, because the residual sugar content determines the level of carbonation as the fermentation process continues in the bottle. This wine will not be degorged will thus retain a slight cloudiness. Because lees and acidity will preserve the Kalkspitz, it is particularly suitable for storage.
According to Christoph Hoch’s philosophy, the Kalkspitz is a combination of different grape varieties and lots that impart earthy and fruity tastes. The wine is bone-dry with a maximum alcohol content of 11,5% by volume and carbonation pressure below 3 bar. It is characterised by a crisp acidity that integrate with creamy yeasty components. It pairs well well with cheese, white meat, fish, and vegetables.

100% chenin blanc from organic 35 year old vines

2020 rides the back of the inaugural (and highly successful) Piggy Pop. Where the first edition was 100% Nero d’Avola, Tim needed some more acidity this vintage and pulled fruit from an adjoining block with a bit of Matarò. Renowned viticulturist Sue Trott owns and farms the Trott Road Vineyard and she did a magnificent job in 2020 given the challenges the year possessed. Very uneven and high + low temperatures and fierce wind got the spring started, this led to very unbalanced flowering and low yields. Nero d’Avola, in particular, was hit hard by this and this also forced Tim’s hand to find some more fruit.

The fruit was hand harvested on March 6th and transferred back to the Lodestone Winery in the Adelaide Hills. A small proportion was set aside for the Astro Bunny, while the rest was fermented with 25% whole-bunch for a few hours before being pressed off skins to achieve the lighter ruby red color this year, being more of a rosé with a blood orange hue. The intense power of the fruit allowed for a shorter skin maceration time and achieving even greater fruit intensity - that’s the secret behind the Piggy! The wine was bottled with approximately 12 g/L residual sugar and fermented dry over the winter, resulting in a final pressure of 3 bar. Wild yeast fermentation, no additions, nothing taken away = 100% goodness.