Pierre D’Armour Pinot Noir 2021 New South Wales Hilltops

Tim Smith Bugalugs Shiraz 2021

Aromas of blue and black fruit, a hint of spice and a palate packed with flavour. Fresh acidity and some peppery, earthy characters through the finish.

Established in 2001, and with 33 years of hands on experience, Tim Smith Wines is a Barossa Valley-based producer of wines that we consider our region to excel at growing.  We are unashamedly influenced by the great producers of both the North and South Rhone Valley in France, but have a New World understanding of the techniques that we believe work best in our region. This understanding comes as a result of working as a winemaker with some of our regions most respected wineries, and numerous overseas vintages in a number of countries; always watching, always learning, and always challenging even our own winemaking approach. Our wines are at once rich, polished, and structured for longevity, but with a brightness of fruit that invites early drinking.

Massena The Eleventh Hour Shiraz 2019

The 2019 shows aromas of fennel, black pepper, aniseed and lifted raspberry, roasted coffee and Indian spices. The opulent palate is full of black cherry, raspberry and dark chocolate with typical Barossa black fruits and a rich, supple mouthfeel. Fresh acidity ensures the wine looks bright and fresh if drinking now, without sacrificing the structural components required to reward drinkers for many years to come.Cellar up to ten years.

Originally this wine came from the sixty-year-old Shiraz vines from Greenock that were about to be uprooted. They were saved in the eleventh hour and we used the fruit to make this extraordinary wine.

Shiraz for The Eleventh Hour is sourced from vineyards located in the Greenock, Stonewell and Tanunda sub regions of the Barossa. The red clay belt of the Western Ridge running down to Greenock creates an ideal environment to grow shiraz, fruit from this region is juicy, spicy and concentrated. Stonewell’s hard red-brown soils adds another layer of complexity to the fruit, while the open soils of Vine Vale give aromatic intensity. Destemming without crushing, we ferment each parcel in separate batches in open fermenters before basket pressing. Aged in seasoned oak, the wine was moved to tank in individual components for several months before blending and bottling without fining or filtration.