Shingleback has long produced estate-grown wine under its familiar white label. From the 2010 vintage onward in the new, contemporary, silver package, this designation is proudly declared on the front labels, underscoring the inherent value and quality of these wines. “Everything we do in the vineyard is aimed at giving our customers around the world a great experience, bringing a sense of the time and place that is each unique vintage at The Davey Estate, McLaren Vale,” says John Davey. “We take a modern but minimalist approach to crafting our wines using small batch open fermenters, gentle handling, pressing and maturation that respect the fruit, which results in balanced food friendly wines, expressive of their terroir and variety.”
Vintage availability varies throughout our markets – to find the vintage currently available in your market, please contact your local distributor.
Only select parcels of Shiraz grown on both red & black soils over limestone on the Davey Estate vineyard are chosen for this wine. The wine is hand-crafted in small open & static fermenters to maximise the potential of each small parcel of fruit. Maturation for an average of 13 months in new – 6 year old fine-grained American and French oak hogsheads softens, enhances & integrates the fruit & structural components of the wine.
Only select parcels of Cabernet Sauvignon, grown on both red and black soils over limestone on the Davey Estate Vineyard, qualify for this reserve wine.
Partial cold soaking prior to fermentation maximises the fragrance of the finished wine. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Maturation for an average of 15 months in 1 – 6 year old fine-grained French oak
hogsheads, softens, enhances and integrates the fruit and structural components of the wine.
With origins in the warm climes of southern Italy, Fiano is naturally resilient in hotter weather, retaining fresh acidity. Hand harvesting from the Davey Estate Vineyard and whole bunch pressing ensure a pure expression of variety and site. Textural elements of the wine have been softened and enhanced with 6 months on yeast lees post fermentation.